MACARONI AND CHEESE WITH EGG NOODLES AND CREAM

Macaroni and Cheese With Egg Noodles and Cream image

Provided by MathMom.calif

Time 50m

Yield 12 serving(s)

Number Of Ingredients 12

butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream (no substitutions. This is a rich dish. Go with it. Don't try to slim it down.)
2 1/2 cups whole milk (No substitutions)
2 tablespoons all-purpose flour (original recipe said 2 tsp, but I have used tbsp to get this to set up and thicken)
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon fresh ground black pepper
2 cups grated Fontina cheese, packed
3/4 cup finely grated parmesan cheese, packed
3/4 cup grated mozzarella cheese, packed
4 ounces cooked ham, finely diced (optional)
2 tablespoons finely chopped fresh Italian parsley

Steps:

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.

Nutrition Facts : Calories 399.6, Fat 26.6, SaturatedFat 15.9, Cholesterol 115.3, Sodium 422.1, Carbohydrate 25.4, Fiber 1, Sugar 3.7, Protein 15.2