Oven-Toasted Macaroni & Cheese

By sunriseko

Ingredients

• COOK:
• 1 lb. dry penne or mostaccioli1 lb.
• WHISK:
• 2 cups heavy cream2 cups
• 2 cups whole milk2 cups
• 1 ⁄2 cup sour cream1⁄2 cup
• 2 eggs2
• 2 tsp. all-purpose flour2 tsp.
• 2 tsp. kosher salt2 tsp.
• 1 tsp. ground white pepper1 tsp.
• 1 ⁄8 tsp. cayenne pepper1⁄8 tsp.
• Pinch of ground nutmeg
• STIR:
• 2 cups shredded fontina cheese, divided2 cups
• 1 cup shredded fresh mozzarella cheese, divided1 cup
• COMBINE:
• 1 cup fresh bread crumbs1 cup
• 2 Tbsp. minced fresh parsley2 Tbsp.

Details

Servings 12
Adapted from cuisinerecipes.com

Preparation

Step 1

COOK:

1 lb. dry penne or mostaccioli1 lb.
WHISK:

2 cups heavy cream2 cups
2 cups whole milk2 cups
1⁄2 cup sour cream1⁄2 cup
2 eggs2
2 tsp. all-purpose flour2 tsp.
2 tsp. kosher salt2 tsp.
1 tsp. ground white pepper1 tsp.
1⁄8 tsp. cayenne pepper1⁄8 tsp.
Pinch of ground nutmeg
STIR:

2 cups shredded fontina cheese, divided2 cups
1 cup shredded fresh mozzarella cheese, divided1 cup
COMBINE:

1 cup fresh bread crumbs1 cup
2 Tbsp. minced fresh parsley2 Tbsp.

Preheat oven to 450°. Coat a 9x13-inch baking dish with nonstick spray.

Cook penne in a large pot of boiling salted water according to package directions; drain.

Whisk together cream, milk, sour cream, eggs, flour, salt, white pepper, cayenne, and nutmeg in a large bowl.

Stir 1 cup fontina and ½ cup mozzarella into the cream mixture. Add cooked penne, stir to combine, then transfer pasta to the prepared baking dish. Sprinkle with remaining 1 cup fontina and ½ cup mozzarella.

Combine bread crumbs and parsley. Sprinkle on top of penne. Bake pasta until cheese is bubbly and crumbs are golden, about 30 minutes. Let casserole rest for 10 minutes before slicing and serving.

Nutrition Information
Per serving: 453 cal; 25g total fat (15g sat); 117mg chol; 659mg sodium; 38g carb; 1g fiber; 16g protein