4 Videos | Photo: Macaroni and Cheese Recipe
Ingredients
- Butter, for greasing dish
- 12 ounces wide egg noodles
- 2 cups heavy cream
- 2 1/2 cups whole milk
- 2 teaspoons all-purpose flour
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon freshly ground black pepper
- 2 cups (packed) grated Fontina
- 3/4 cup (packed) finely grated Parmesan
- 3/4 cup (packed) grated mozzarella
- 4 ounces cooked ham, diced, optional
- 2 tablespoons finely chopped fresh Italian parsley leaves
Directions
Preheat the oven to 450 degrees F.
Butter a 13 by 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, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the 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 10 minutes before serving.
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By Spicy deer
on May 21, 2012
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Too much milk. You need to make a rue for Mac n cheese to come together well.
By boultonryan_103...
duluth, GA
on May 11, 2012
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Favors are yummy,but I agree w other reviews-soupy as directed!!i am a total foodie and cook, but this recipe did not work for me texturally-I DO think it has good flavor, so I suggest adjust liquids,bake longer, use foil until u need to brown, And definitely rest.good luck-it is worth a shot, bc good flavors
By ngoolsby_4065733
Plymouth, MI
on May 07, 2012
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This is amazing! You will NOT be disappointed. This is the creamiest mac and cheese ever. I have made so many different kinds of mac and cheese (from Tyler Florence, Ina Garten and so many other cookbooks and chefs and this is still my favorite. The ham is lovely, but not needed. If you want, bacon works well too. This is a no fail dish and perfect with a green salad and crusty garlic bread (try Lynn Rosetta's 'retro garlic bread' from the cookbook "The Spledid Table's How to Cook Supper" - it's fab. Enjoy!!
And for those that found it runny, LET IT REST! It's tempting to eat it right away, but letting it rest will help it firm up.
And yes, I made this exactly the first time (and many more times without ham!!.
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