My BFF, Sunny, was coming for dinner with her husband and I was making pork tenderloin with blueberry balsamic sauce, but what to serve as a side dish? She adores Mac & Cheese, so I wanted to serve what she loves. Not being a big fan of traditional mac & cheese, I searched for a recipe that would make us both happy. The two cheeses are main-stays in my refrigerator, so I used them to make it "Italian". It's the perfect combination and a winner!
This is a great idea - changing the shape of the pasta gives it a different texture and using Fontina gives it a nice sharp flavor. BTW, to make it easier for people to measure the flour, 1/4 cup plus 4 tbsp = 1/2 cup (4 tbsp=1/4 cup).