{"id":4493,"date":"2012-04-18T06:30:53","date_gmt":"2012-04-18T13:30:53","guid":{"rendered":"http:\/\/garlicmysoul.com\/blog\/?p=4493"},"modified":"2012-04-17T21:35:41","modified_gmt":"2012-04-18T04:35:41","slug":"fontina-is-the-key-to-all-things","status":"publish","type":"post","link":"https:\/\/garlicmysoul.com\/blog\/fontina-is-the-key-to-all-things\/","title":{"rendered":"Fontina is the Key to All Things"},"content":{"rendered":"

I made baked mac and cheese for a work potluck and it was a big hit! Several people told me it was delicious and even more asked for the recipe. While I cannot take credit for the recipe, as I tweaked Jack Bishop\u2019s recipe from A Year in a Vegetarian Kitchen<\/span> to make it GF, I will take full credit for it being a success even among non-GF eaters!<\/p>\n

Let me tell you right off the bat that my secret to making this recipe delicious is to use Fontina cheese and cut out the breadcrumbs. I usually cut out the breadcrumbs because I don\u2019t think that they add much to the recipe and it is easier than having to substitute a GF alternative. It would be a waste of expensive GF breadcrumbs in my opinion.<\/p>\n

In any case, this is a rich filling entree that is easily adapted to be GF and can feed a small army if needed or an office party.<\/p>\n

\"\"<\/a><\/p>\n

While your pasta is cooking, dice your Fontina and shred your Parmesan. Or you can cheat like I did and use a pre-shredded Parm\/Romano mix from Trader Joe\u2019s if you are short on time. Full disclosure: it tastes better when you shred the Parm fresh. Unfortunately. Least favorite kitchen task.<\/p>\n

\"\"<\/a><\/p>\n

It is a strange step, but be sure you grab some of the hot pasta water before you drain the pasta. I surmise that the extra pasta water helps the mixture to continue cooking the pasta while in the oven.<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

Mix all of the ingredients together in a large mixing bowl with the almost fully cooked pasta.<\/p>\n

\"\"<\/a><\/p>\n

Put the mixture in a baking dish, top with some extra Parmesan and then stick it in the oven for 10 minutes or until the top starts to turn golden brown.<\/p>\n

\"\"<\/a>
\n\"\"<\/a><\/p>\n

Serve to hungry persons. Telling them it is GF, optional!<\/p>\n","protected":false},"excerpt":{"rendered":"

I made baked mac and cheese for a work potluck and it was a big hit! Several people told me it was delicious and even more asked for the recipe. While I cannot take credit for the recipe, as I … <\/p>\n

Read More<\/div>\n

<\/a><\/p>\n","protected":false},"author":5,"featured_media":5579,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[737,902],"tags":[128,475,183,702,518,708],"class_list":["post-4493","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gluten-free-2","category-on-the-side","tag-cream","tag-fontina","tag-gluten-free","tag-macaroni-and-cheese","tag-parmesan","tag-sorella-senzaglutine"],"acf":[],"yoast_head":"\nFontina is the Key to All Things - Garlic My Soul<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/garlicmysoul.com\/blog\/fontina-is-the-key-to-all-things\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fontina is the Key to All Things - Garlic My Soul\" \/>\n<meta property=\"og:description\" content=\"I made baked mac and cheese for a work potluck and it was a big hit! 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