* Exported from MasterCook * Macaroni And Fontina Cheese Recipe By : David Rosengarten Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Olive oil 1 medium Onion -- thinly sliced 1 Garlic clove -- minced 4 small Yellow and/or orange bell peppers -- trimmed, and cut into very thin strips 2 small Zucchini - (6 oz total) -- cut crosswise into 1 thin slices, then into thin strips 2 small Yellow crookneck squash - (6 oz ea) -- cut crosswise into 1 thin slices, then into thin strips Salt -- to taste Freshly-ground black pepper -- to taste 8 ounces Imported Italian penne (or another short tubular shape) 3 tablespoons Unsalted butter 3 tablespoons All-purpose flour 2 Fresh rosemary sprigs 4 Fresh sage leaves 1 Bay leaf 1 1/2 cups Milk 1 1/4 cups Grated Italian fontina cheese Preheat the oven to 425 degrees. Heat the olive oil in a large nonstick skillet over moderate heat and stir in the onion. Cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 1 minute. Raise the heat slightly and add the bell peppers. Cook, stirring for 2 minutes. Add the zucchini and yellow squash and cook, stirring for 2 minutes. Season with salt and pepper and set aside. Cook the pasta in a large kettle of boiling salted water for 4 minutes. Drain the pasta and rinse it with cold water. Heat the butter in a medium-size heavy saucepan over moderate to moderately-high heat until it becomes a medium nutty brown, being careful not to burn it. Stir in the flour, rosemary, sage and bay leaf. Cook, stirring constantly, for 2 minutes. Slowly add the milk and cook, stirring, for 4 to 5 minutes, or until sauce is very thick -- the consistancy of sour cream. Strain the sauce and season well with salt and pepper. Cool slightly. Return the pasta to the same large kettle and stir in the sauce. Add the vegetables and 1 cup grated fontina and blend completely. Place the mixture in a deep earthenware or glass baking dish (about 9 inches by 13 inches by 2 inches). Sprinkle with the remaining fontina. Bake for 20 minutes, until the pasta is brown and crunchy on top. This recipe yields 6 servings. Recipe Source: TASTE with David Rosengarten Recipe adapted from The Dean And Deluca Cookbook From the TV FOOD NETWORK - (Show # TS-1G30 broadcast 01-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-28-1998 - - - - - - - - - - - - - - - - - - Suggested Wine: Sauvignon, Castello della Sala, Umbria