One of the great misconceptions about Seattle weather (and there are many) is that opening weekend of boating season marks the start of spring/summer.  But as many a savvy foodie knows, sunshine officially arrives in Seattle the weekend of the Seattle Cheese Festival at The Pike Place Market.  

In a two block radius you can learn to make fresh mozzarella, sample hundreds of cheeses from around the world and wash it all down with a glass of the Northwest's finest wine or beer.  If the thought of that doesn't make the sun gods smile, I don't know what will. 

So after you've visited our pals in the Wine Garden and you've stuffed your face with 100 different cheeses, head on down to DeLaurenti Specialty Food & Wine, where all of the ingredients of this recipe are conveniently available.

Ethan Stowell's Favorite Mac n' Cheese

Ingredients

• 8oz. Lagana Pasta– (Lumache is our favorite shape for this recipe, but any shape will work.)
• 2 Tablespoons butter
• 2 Tablespoons flour
• 2 cups milk
• salt and pepper to taste
• 2 cups Fontina Val d’Aosta - shredded
• 2 balls Fresh Mozzarella - diced
• 1/2 cup Parmigiano Reggiano - finely grated
• 1/2 cup Breadcrumbs

Directions

Preheat oven to 350 degrees

Cook pasta until al dente and drain well.  In a saucepan, melt butter over medium heat.  Add flour and stir to remove lumps.  Pour in milk and cook until thickened.  Season with salt and pepper.  Add Fontina Val d’Aosta and stir until melted.  Add pasta and stir.  Add the Fresh Mozzarella and stir, just until combined (the Fresh Mozzarella should not be fully melted). Pour mixture into 2 qt. casserole dish. In a small bowl combine the Parmigiano Reggiano and the Breadcrumbs.  Cover the top of the mac n’ cheese with the Breadcrumb mixture. Bake for 20 minutes.