Macaroni and cheese

By BLampe21

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Ingredients

Butter, for greasing dish
12 oz wide egg noodles
2 C heavy cream
2 1/2 C whole milk
2 tsp All purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 C grated fontina cheese, packed
3/4 C finely grated Parmesan, packed
3/4 C grated mozzarella
2 T finely chopped Italian parsley
4 oz cooked ham, diced, optional

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 450. Butter a 13 x 9" glass dish and set aside.

Step 2

Cook the noodles in a large pit of boiling, salted water until tender but still firm to the bite, 5 minutes. Drain well, but do not rinse.

Step 3

Whisk the cream, milk, flour, 1/2 tsp salt and pepper in a large bowl to blend. Stir in 1 C Fontina, 1/2 C Parmesan, 1/2 C mozzarella, ham if using and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared dish.

Step 4

Toss the remaining 1 C Fontina, 1/4 C Parmesan and 1/4 C mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture.

Step 5

Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.