Macaroni and Cheese

TOTAL TIME: 45 min
Prep: 10 min
Inactive Prep: 10 min
Cook: 25 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1/4 teaspoon freshly ground black pepper
  • 2 cups (packed) grated Fontina
  • 3/4 cup (packed) finely grated Parmesan
  • 3/4 cup (packed) grated mozzarella
  • 4 ounces cooked ham, diced, optional
  • 2 tablespoons finely chopped fresh Italian parsley leaves
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 450 degrees F.
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.
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, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. 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. 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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

3

Newest Ratings and Reviews

Read all 2 reviews

  • on February 09, 2014

    Flag

    This is outstanding Mac and Cheese. Different than most which generally use cheddar but everyone absolutely loved it and requested we make it again very soon! Note: you HAVE TO UNDERCOOK the macaroni or the end product will be watery. I used elbow macaroni but cooked it only 5 minutes (the package says 8 minutes as do most packages of egg noodles). The undercooked macaroni actually continues to cook in the oven and absorb the liquid sauce. It will still be a little watery when you take it out but will firm up after 10-15 minutes. Incredible stuff!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 09, 2012

    Flag

    This has a good flavor and I like all the cheeses that went into this dish but it was so watery it was like soup when it came out of the oven and set for 10 minutes. I followed this recipe exactly and I even watched the show but it still did not turn out I will not be making this again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.