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Macaroni and Cheese


Giada De Laurentis Recipe

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  • Butter for greasing dish
  • 6 ounces wide egg noodles
  • 1 cups heavy cream
  • 1 1/4 cups whole milk
  • 1 teaspoon all-purpose flour
  • 1/4 teaspoon salt plus more for pasta water
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup (packed) finely grated Parmesan cheese
  • 1 cup (packed) grated Fontina cheese
  • 1/2 cups (packed) grated mozzarella cheese
  • 2 ounces cooked ham, diced
  • 1 tablespoon finely chopped fresh Italian parsley leaves


Preparation time 20mins
Cooking time 45mins
Adapted from


Step 1

Preheat oven to 450 degrees F. Butter a 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, 1/4 teaspoon salt and pepper in large bowl to blend. Stir in 1/2 cup Fontina, 1/4 cup Parmesan, 1/4 cup mozzarella, ham and parsley. Simmer over low heat until thickned. Add the noodles and toss to coat. Transfer this noodle mixture to the prepared baking dish. Toss the remaining 1/2 cup Fontina, 1/4 cup Parmesan and 1/4 cup mozzarella in a small bowl to blend. Sprinkle this 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 at least 10 minutes before serving.

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