Grown-Up Mac and Cheese

A childhood favorite gains distinction from a blend of cheeses--fontina, Swiss and Parmesan--that's slightly more sophisticated than the expected American cheese. Laced with wine and a dash of nutmeg, the sauce is reminiscent of the recipe used for Swiss fondue.

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Servings 4

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ingredients 14
Prep Time 30 min
Total Time 55 min

Ingredients

8: oz. (2 1/2 cups) uncooked mostaccioli or penne (tube-shaped pasta)

2: tablespoons margarine or butter

2: tablespoons all-purpose flour

1/4: teaspoon salt

1/8: teaspoon white pepper

: Dash nutmeg

1 1/4: cups fat-free half-and-half

2: oz. (1/2 cup) shredded fontina cheese

2: oz. (1/2 cup) shredded Swiss cheese

2: oz. (1/2 cup) shredded fresh Parmesan cheese

2: tablespoons dry white wine

2: Italian plum tomatoes, thinly sliced

1: teaspoon olive or vegetable oil

2: tablespoons sliced green onions

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Directions

1 Heat oven to 350°F. Spray 1 1/2-quart casserole with nonstick cooking spray. Cook mostaccioli to desired doneness as directed on package. Drain.
2 Meanwhile, melt margarine in large saucepan over medium heat. Stir in flour, salt, pepper and nutmeg; cook and stir until bubbly. Gradually add half-and-half, stirring constantly. Cook until mixture boils and thickens, stirring frequently. Remove from heat. Stir in fontina, Swiss and Parmesan cheeses until melted. (Cheeses will be stringy.) Stir in wine.
3 Add cooked mostaccioli to cheese sauce; stir gently to coat. Pour into sprayed dish. Arrange sliced tomatoes around outside edge of dish. Brush tomatoes with oil; sprinkle with onions.
4 Bake at 350°F. for 20 to 25 minutes or until edges are bubbly and mixture is thoroughly heated.