Fancy Macaroni & Cheese

Here it is so I won't loose this recipe again. This dish rocks! Thanks mom, for discovering it on the Food Network.


Yield: 6-8 servings

Butter, for greasing dish
12 oz wide egg noddles
3 c whipping cream
1.5 c whole milk
1 Tbs all-purpose flour
1/2 tsp salt, plus more for pasta water
1/4 tsp freshly ground black pepper
2 c (packed) grated Fontina
3/4 c (packed) finely grated Parmesan
3/4 c (packed) grated Mozzarella
4 oz cooked ham, diced (optional)
2 Tbs finely chopped fresh Italian Parsley leaves

Preheat oven to 450 degrees F.
Butter a 9 x 13 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, about 5 min. 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 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 10 minutes before serving.

Yum!!!! :-)