1 pound Italian Fontina cheese, cut into small cubes
1 teaspoon cornstarch, disolved in
1/2 cup milk
1/4 teaspoon white pepper
3 egg yolks
1 white truffle, sliced (optional)
Toasted bread triangles or assorted, steamed vegetables, for dipping
Put the cheese cubes, cornstarch and milk mixture, salt and pepper into a heavy, medium saucepan. Cook, over low heat, stirring constantly, for about 5 minutes, ot until cheese melts. It will look somewhat stringy. Beat the egg yolks lightly for several seconds with a swhisk or rotary beater. Spoon about 1/4 cup of the hot cheese mixture into the yolks and beat them vigorously. Pour this mixture slowly bakc into the pan, beating constantly, and continue cooking cheese mixture over low heat until it becomes runny and smooth, then finally begins to thicken to a heavy custard. Pour into a heated bowl and serve immediately with the toasted bread or vegetables.
If you use the truffle, arrange slices on top of the fonduta just before serving.2 tablespoons corn starch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 1/2 cups milk
2 tablespoons butter
2 cups (8 oz) shredded Smerican or cheddar cheese, divided
8 oz elbows macaroni (about 2 cups), cooked 5 minutes and drained
In medium saucepan combine first 4 ingredients; stir in milk. Add butter; stirring constantly, bring to a boil over medium-high heat and boil 1 minutes. Remove from heat. Stir in 1 3/4 cups cheese until melted. Add elbows. Pour into greased 2-quart casserole. Sprinkle with reserved cheese. Bake uncovered in 375░ oven 25 minutes or until lightly browned.
