Venetian "Mac and Cheese"
- 12 oz wide egg noodles
- 2 1/2 c whole milk
- 2 c heavy cream
- 2 tsp flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 c (packed) fontina cheese
- 3/4 c (packed) finely grated parmesan cheese
- 3/4 c (packed) grated mozzarella cheese
- 4 oz cooked boiled ham, diced
- 2 tbsp finely chopped fresh flat-leaf parsley
- butter for pan
Preheat oven to 450. Butter 9 x 13 pan. Cook noodles in large pot of boiling salted water until tender but firm, stirring frequently, about 5 minutes. Drain well, do not rinse.
Whisk milk, cream, flour, salt and pepper in large bowl. Stir in 1 c of Fontina cheese, 1/2 c parmesan, 1/2 c mozzarella, ham and parsley. Add noodles to toss to coat. Transfer the noodle mixture to the prepared baking dish. Combine the remaining 1 c of Fontina cheese, 1/4 c parm and 1/4 c mozzarella in a small bowl and toss 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 15 minutes. Let stand 10 minutes. Serve warm.