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Macaroni and Cheese

This recipe is definitely not for the faint of heart…I mean come on, heavy cream, whole milk, mozzerella, fontina, and parmesan?! You’re just asking for trouble there. But this is my go-to macaroni and cheese recipe because it’s so full of flavor and just all around comforting (until the next day when you need to go to the gym to work it all off, that is).

Macaroni and Cheese

Giada De Laurentiis

  • Butter, for greasing dish
  • 12 ounces wide egg noodles
  • 2 cups heavy cream
  • 2 1/2 cups whole milk
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon salt, plus more for pasta water
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups (packed) grated fontina
  • 3/4 cup (packed) finely grated parmesan
  • 3/4 cup (packed) grated mozarella
  • 4 ounces cooked ham, diced, optional
  • 1/2 cup panko bread crumbs

  1. Preheat the oven to 450 degrees F
  2. Butter a 13 by 9-inch 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
  3. Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, and ham, if using. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish
  4. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Top with 1/2 cup panko. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving

Yep, that’s quite a bit of cheese…

Whisking everything together and coating the noodles
Just take a minute to take in that crispy texture and creamy goodness. This recipe is definitely a winner in my book!

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