This recipe is from Giada of the Food Network. My good friend Marcia recently had her first child, a cutie named Jack, and since I know she looooves mac n cheese I made this to bring to her when I visited them. I sure looked good... decadent! I will have to try it sometime for us...
Butter, for greasing dish
12 ounces wide egg noodles (I used small shells)
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 (I used a bit more)
3/4 cup (packed) finely grated Parmesan (I used more)
3/4 cup (packed) grated mozzarella (again, more)
4 ounces cooked ham, diced, optional (8 oz of cooked and crumbled bacon instead, cuz bacon makes anything better)
2 tablespoons finely chopped fresh Italian parsley leaves (omitted)
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.