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20 pasta recipes to simplify your weeknight

Find comfort and ease with these 20 pasta recipes.

6. Fontina mac and cheese

The Pastry Chef's Baking
Easy to make after work, with plenty of leftovers to use for lunches, this rich and creamy mac and cheese dish is perfect for a weeknight dinner.

By Carol Ramos, The Pastry Chef's Baking

12 ounces small or medium pasta shells
5 tablespoons unsalted butter, divided
1 cup heavy cream (I used 1/2 cup heavy cream, 1/2 cup whole milk)
8 ounces fontina cheese, shredded (I used a combination of fontina and gruyere)
Salt
1 cup cubed cooked chicken breast 
pinch of grated nutmeg
fresh thyme, to taste (optional) 
1/3 cup Panko bread crumbs (optional)
1/4 cup freshly grated parmesan cheese

1. Preheat the oven to 400 degrees F. In a large pot of boiling salted water, cook the pasta according to the package directions just until 1 to 2 minutes shy of al dente.

2. Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl. Warm the cream in a small saucepan or the microwave. Cover to keep warm.

3. Once the pasta is cooked, add to the bowl with the butter and toss to coat well. Stir in the warm cream and the Fontina until the cheese starts to melt.  Mix in salt to taste, add the chicken, nutmeg and thyme.

4. Pour the mixture into a buttered 2-quart casserole dish. In a small bowl, melt the remaining 1 tablespoon of butter. Mix in the Panko breadcrumbs and shredded Parmesan. Toss with a fork to coat evenly with the butter. Sprinkle the bread crumb mixture evenly over the pasta in the baking dish.

5. Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. Serve immediately.

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