Recipes Macaroni and Cheese

 

Recipes Macaroni and Cheese

Recipes Macaroni and Cheese

  1. twelve oz wide egg cell noodles
  2. 2 cup heavy cream
  3. 2 1/2 cup whole milk
  4. 2 tsp all-purpose flour
  5. 1/2 tsp salt
  6. 0.25 tsp ground black pepper
  7. 2 cup grated Fontina, packed
  8. 3/4 cup finely grated Parmesan, packed
  9. 3/4 cup grated mozzarella, packed
  10. 4 oz cooked ham, diced (optional)
  11. 2 tbsp finely chopped Italian parsley

Recipes Macaroni and Cheese

  1. Preheat oven to 450°F.

  2. Butter a 13×9″ glass baking dish and set aside. Cook noodles, stirring frequently, in large pot of boiling salted water until al dente (~5 minutes). Drain well but do not rinse.

  3. Whisk cream, milk, flour, salt and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham and parsley. Add noodles and toss to coat. Transfer noodle mixture to prepared baking dish. Toss remaining Fontina, Parmesan and mozzarella in small bowl to blend. Sprinkle cheese mixture over noodle mixture. Bake until sauce bubbles and cheese melts and has begun to brown on top (~20 minutes). Let stand for 10 minutes before serving.