Fontina is a semi-soft Italian cheese —earthy, nutty, and perfectly creamy. Aged in mountain caves and crafted with centuries ...

Grate fontina on medium holes of box grater and stir into potato mixture along with 1 whole egg until fully combined. Season with salt. Cut sheets of pasta into triangles so short sides are each ...

Directions Preheat oven to 500 degrees. Make the green sauce: In a blender or food processor, combine cream, herbs and ½ teaspoon salt. Process until herbs are finely chopped and cream turns a ...

A rich cheese sauce made with Gruyere, white cheddar and Fontina gets mixed with elbow macaroni, and then topped with Parmigiano-Reggiano and panko before going under the broiler for two minutes.