I like over sized noodles. Mini shells or standard size macaroni just doesn't do it for me sometimes.
The following is basically a fancy cheese pasta sauce recipe. But you have to promise me that if you make it you won't waste it on puny noodles.
And I will know. I have a sixth sense about these things.
Which is a really useless x-power. But hey, it's all I got.
Well that, and I can hear really well. Did you know that? It's true. I have really good hearing. I think it's because I can't smell that well so, on a survival level, my body has compensated for my lack of smelling by being able to hear well.
So if there's a fire, and I don't smell the smoke, at least I will hear the crackle.
I've probably over thought this whole thing. Anyway…..
Fontina Rigatoni, makes enough to serve 4-5
You will need: a box of rigatoni noodles, 6-7 ounces of Fontina cheese (shredded), 3-4 tablespoons butter, 3/4 cup cream (I used half and half), 1/8 teaspoon nutmeg, a pinch or two of salt, 1/4 cup shredded Parmesan and 1/2 cup bread crumbs.
Cook the noodles according to directions and strain. In a large sauce pan or dutch oven melt butter, add in nutmeg and salt. Then stir in cream and Fontina. Once it is nice and saucy, add in the cooked noodles and toss to coat. Serve topped with Parmesan and bread crumbs.
Inspired by Annie's Fontina Mac and Cheese.