Featured Wisconsin Cheeses: Mascarpone, Fontina, Parmesan
Fontina, Spinach and Bacon Shells and Cheese
1 pound medium shell pasta
6 ounces applewood bacon
3 tablespoons butter
1/4 cup flour
3 cups whole milk
3/4 cup (3 ounces) Wisconsin Mascarpone Cheese
1 1/4 cups (5 ounces) Wisconsin Fontina Cheese, grated
Heaping 1/4 cup (about 1 ounce) Wisconsin Parmesan Cheese, finely grated
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 to 1 teaspoon salt, according to personal preference
3 1/2 ounces fresh baby spinach, chopped
Cook pasta, according to package instructions, one to two minutes fewer than directed. Drain and set aside.
Meanwhile, cut the bacon pieces in half vertically, then into small bite sized pieces. Fry until crispy. Then drain, and set aside.
In a large French or Dutch oven, melt the butter. Whisk in the flour and cook over medium heat until golden. Slowly whisk in the milk while cooking over medium heat.
Stir in the Mascarpone cheese, whisking until melted and creamy. Then, whisk in the Fontina and Parmesan until melted and creamy. Add the nutmeg, cayenne, black pepper and salt (if desired). Bring to a slow simmer, and then stir in the pasta and spinach. Cook just until heated through.
Serve immediately, sprinkling each portion with bacon.
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Fontina, Macaroni & Cheese, Mascarpone, Recipe, Wisconsin Cheese
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