Macaroni and Cheese

By Crick

Giada De Laurentis Recipe

Ingredients

• Butter for greasing dish
• 12 ounces wide egg noodles
• 2 cups heavy cream
• 2-1/2 cups whole milk
• 2 tsp all-purpose flour
• 1/2 tsp salt plus more for pasta water
• 1/4 tsp freshly ground black pepper
• 3/4 cup (packed) finely grated Parmesan cheese
• 2 cups (packed) grated Fontina cheese
• 3/4 cups (packed) grated mozzarella cheese
• 4 ounces cooked ham, diced
• 2 tbls finely chopped fresh Italian parsley leaves

Details

Preparation time 20mins
Cooking time 45mins
Adapted from cookingchanneltv.com

Preparation

Step 1

Preheat oven to 450 degrees F. Butter a 13 X 9 inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently; about 5 minutes. Drain well but do not rinse. Whisk the cream, milk, flour, 1/2 teaspoon salt and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham and parsley. Simmer over low heat until thickned. Add the noodles and toss to coat. Transfer this noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan and 1/4 cup mozszarella in a small bowl to blend. Sprinkle this cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top; about 20 minutes. Let stand for at least 10 minutes before serving.