Venetian Mac and Cheese

By LKovac

Ingredients

• Butter for the pan
• 12 ounces wide egg noodles
• 2 1/2 cups whole milk
• 2 cups heavy cream
• 2 teaspoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups grated fontina cheese
• 3/4 cup grated Parmesan cheese
• 3/4 cup grated mozzarella cheese
• 4 ounces cooked boiled ham (optional)
• 2 tablespoons finely chopped fresh flat-leaf parsley

Preparation

Step 1

1. Heat over to 450°F. Butter 9×13×2 inch glass baking dish. Cook noodles in a large pot of boiling salted water until tender but still firm to the bite, stirring frequently, about 5 minutes. Drain well.
2. Whisk the milk, cream, flour, salt, and pepper in a large bowl to blend. Stir in 1 cup of the fontina, ½ cup of the Parmesan, ½ cup of the mozzarella, the ham, and parsley. Add the noodles and toss to coat.
3. transfer the noodle mixture to the prepared baking dish. Combine the remaining cheese in a small bowl and toss. 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 for 10 minutes. Serve warm.