Macaroni and Cheese With Egg Noodles and Cream

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READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 450 degrees.
  • Butter a 13 by 9 inch baking dish.
  • Cook noodles in a large pot of boiling salted water until tender, but still firm to bit, stirring frequently. About 5 minutes. Drain well, but do not rinse.
  • Whisk the cream, milk, flour 1/2 tsp salt and pepper in a large bowl to blend.
  • Stir in PART of the cheese only to the milk/cream mixture. 1 cup Fontina. 1/2 cup parmesan. 1/2 cup mozzarella. Also stir in ham, if using, and parsley. Add the noodles and toss to coat.
  • Transfer noodle mixture to the prepared baking dish.
  • In a small bowl combine all the remaining cheeses and toss to blend. Sprinkle the combined cheeses over the noodle mixture.
  • Bake until the sauce bubbles and the cheese melts and begins to brown and get a bit crispy on top, about 20 minutes.
  • Remove from oven and let stand 10 minutes before serving.
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