Oven-Toasted Macaroni and Cheese

By á-5188

Ingredients

• 1 lb dry penne or mostaccioli
• 2 cups heavy cream
• 2 cups whole milk
• 1/2 cup sour cream
• 2 eggs
• 2 teaspoons all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon ground white pepper
• 1/2 teaspoon cayenne
• pinch of ground nutmeg
• 2 cups fontina cheese, shredded
• 1 cup fresh mozzarella, shredded
• 1 cup fresh bread crumbs
• 2 tablespoons minced fresh parsley

Details

Servings 12

Preparation

Step 1

Preheat the oven to 450 and coat a 9x13" baking dish with nonstick spray. Bring a large pot of salted water to a boil.

Cook pasta according to package directions and set aside.

Whisk the cream, milk, sour cream, eggs, flour, and seasonings together in a large bowl, while the penne cooks.

Stir in 1 cup of the fontina and 1/2 cup of the mozzarella into the cream mixture. Add the cooked pasta, stir to combine and then pour into the prepared baking dish. Sprinkle the rest of the cheese on the top.

Combine the bread crumbs and parsley in a small bowl. Sprinkle on top of the casserole. Bake until the crumbs are golden and the cheese is bubbly, about 30 minutes. Let the casserole rest for about 10 minutes before serving.