Recipes Appetizers Antipasto Cheese Mac and Cheese with Radicchio, Raisins and Fontina 3.0 (2) 2 Reviews This gluten-free mac and cheese features the unusual combination of raisins and radicchio, creating the perfect combination of creaminess and crunch. Slideshow: More Macaroni and Cheese Recipes By Phoebe Lapine Phoebe Lapine F&W Digital Food Awards Winner Website Feed Me Phoebe Profile Phoebe Lapine is an amazing self-taught cook who creates healthy takes on comfort food in her tiny Manhattan apartment. For a quesadilla, she sandwiches a small amount of cheddar cheese with melted leeks and grated carrots; for tacos, she blends avocado with nonfat Greek yogurt to make a healthier version of crema. "My philosophy is to eat a lot of good with a little bad," she says. A private chef and culinary instructor, she always teaches her students how to dice an onion properly. "The better they do it, the less they'll cry," she says. "I save people from a lot of tears." Food & Wine's Editorial Guidelines Published on October 2, 2015 Print Rate It Share Share Tweet Pin Email Photo: Photo © Phoebe Lapine Total Time: 1 hrs Yield: 4 Ingredients 12 ounces gluten-free fusilli 1 tablespoon olive oil 1 large shallot, thinly sliced 2 heads radicchio Treviso (about 1/2 pound), thinly sliced 3 tablespoons unsalted butter (plus more for greasing the pan) 3 tablespoons white rice or all-purpose gluten-free flour 1 quart whole milk, warmed 1 teaspoon salt 16 ounces coarsely grated Italian Fontina cheese (about 4 cups) 1/4 cup raisins Directions Preheat the oven to 400°. Butter a large cast-iron skillet or casserole dish and set it aside. Bring a large pot of salted water to a boil. Add the pasta and cook, following the package directions, until 3 minutes shy of al dente. The pasta should still have a bite to it. Drain and shake out all the water. Meanwhile, in a large pot or Dutch oven, heat the oil. Sautée the shallot and radicchio over medium-high heat until wilted, 3 minutes. Remove to a bowl. In the same pot, melt the butter. Whisk in the flour and cook until it is fully incorporated, 1 minute. Add the warm milk and whisk gently over medium-high heat until the mixture has bubbled and thickened enough to coat the back of a spoon, about 10 to 15 minutes. Off the heat, stir in the salt, raisins and cheese; stir until melted. Add the pasta and radicchio and toss to combine. Distribute the mixture evenly in the prepared skillet or baking dish. Bake for 20 to 25 minutes, until bubbling and browned. Serve piping hot. Rate it Print