So, this is one of those recipes you make once-every-two-years...send-half-of-it-out-the-door... and I-just-ran-a-marathon-and-I'm-eating-this-as-my-dinner... dish. When you see the ingredients you'll know why... BUT it's SOOOO GOOD!
Macaroni and Cheese
Recipe courtesy Giada De Laurentiis
butter, for greasing dish
12 ounce wide egg noodles
2 c. heavy cream
2 1/2 c. whole milk
2 tsp. all-purpose flour
1/2 tsp. salt, plus more for pasta water
1/4 tsp. freshly ground black pepper
2 c. (packed) grated Fontina (one wedge should do it, look in specialty cheese case at grocery store!)
3/4 c. (packed) finely grated parmesan
3/4 c. (packed) grated mozzarella4 ounces cooked ham, diced, optional
2 tbs. finely chopped fresh italian parsley leaves
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 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.