Italian Macaroni and Cheese Recipe

Ingredients

  • Butter, for greasing dish
  • 12 ounces wide egg noodles
  • 1 cup heavy cream
  • 1 1/2 cups whole milk
  • 2 tbs 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.

Zack