Ingredients

The following ingredients have 5 Servings
  • 1 lb mini farfalle (bow ties or butterflies)
  • 3-1/2 cups whole milk
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1/4 cup dry white wine
  • Salt and freshly ground pepper (white or black)
  • 8 ounces fontina (coarsely grated (see notes))
  • 6 ounces cottage cheese (2% or 4% milk fat)
  • 2 tablespoons fresh parsley (chopped)

Instruction

  • Bring a large pot of salted water to a boil. Add the farfalle and cook until tender but not soft (al dente). Drain and set aside.
  • Heat the milk in the microwave or a separate saucepan until very warm, but not scalded. Set aside.
  • Melt the butter in a large, heavy saucepan over medium heat. Sprinkle in the flour and blend with a whisk until well combined. Continue cooking, whisking constantly, until the mixture develops a pale golden color, 3 to 4 minutes. Gradually add the warmed milk, whisking continually until well blended. Add the wine and whisk until smooth.
  • Continue cooking, whisking frequently, until the sauce is smooth and thick enough to coat the back of a spoon, 7 to 8 minutes. Scrape down the sides of the pan with a spatula once or twice during cooking to ensure there are no lumps in your sauce. Season to taste with salt and pepper.
  • Reduce the heat to low, add the fontina and stir until completely melted. Add the cottage cheese and continue stirring until the curds have melted and the sauce is smooth.
  • Add the macaroni and parsley. Combine well, remove from the heat and allow to stand 5 minutes. Stir again, then serve.