Macaroni and Cheeserecipe
|Butter; for greasing dish|
|12 ozwide egg noodles|
|2 cupsHeavy cream|
|2 1/2 cupsWhole Milk|
|2 teaspoonsAll-purpose flour|
|1/2 teaspoonsalt; plus more for pasta water|
|1/4 teaspoonBlack Pepper; freshly ground|
|2 cupsFontina; (packed) grated Fontina|
|3/4 cupParmesan; (packed) finely grated Parmesan|
|3/4 cupMozzarella; (packed) grated mozzarella|
|4 ozcooked ham; diced, optional|
|2 tablespoonsfresh Italian parsley leaves; finely chopped|
Macaroni and Cheeserecipe Preparation
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.
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Macaroni and Cheeserecipe Reviews
This isn't peggy's Mac and cheese this is Giada de Laurentis' Mac and cheese.
2 years, 4 days, 23 hours, 57 minutes ago
[I posted this recipe.]
3 years, 5 months, 3 weeks, 3 days, 8 hours, 19 minutes ago
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