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 tfishcole
Missouri
on May 22, 2013
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Opted for no ham so may have needed a touch more salt. The only other change was useing fresh parsley from my garden vs flat Italian. I served it with spicy Italian sausage. Together they were great! I used all fresh cheeses which made the dish expensive but worth it. I let it rest a good 15 to 20 min and had no issues of too much liquid.
I used wide egg noodles. Given the amount of chese and liquids, I will use them again or a spiral. A larger shell would also be good to trap the cheese and liquid. I think you could throw in chicken. And I am curious about oregano to make it more italain--maybe next time but great as is.
By rsal_lrs
on May 07, 2013
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I used fontina but only 1 cup and used more mozarella to make sure this is affordable. I made it with gluten free pasta and one with elbow macaroni. They turned out really good. I reduce the milk just by 1/2 cup and they are not soupy at all! This is the best mac and cheese!
By reganmichelle
on May 06, 2013
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Unbelievable. The best mac & cheese EVER.
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