Tonight’s recipe is from Everyday Pasta, the wonderful cookbook by Giada De Laurentiis, who happens to be the featured chef on the I Heart Cooking Club blog.
One word, well okay three words, and I quote, “This is delicious!” I am glad I made 1/2 the recipe because we would have eaten the whole pan. Was it the cream, the fontina cheese? I think this is going to be our 2nd favorite baked macaroni recipe. Sorry but my mom’s will always be #1.
It was quick to prepare. I started preparing dinner at 6pm and by 7pm photos were taken and dinner was being served. The only change I made was using prosciutto instead of the boil ham, seriously boiled ham?
6 oz. wide egg noodles
1 1/4 milk (1%)
1 cup heavy cream
1 tsp. flour
1/4 tsp. salt
1/8 tsp. fresh ground pepper
1 cup grated fontina cheese
1/4 cup mozzarella cheese
2 oz. prosciutto
1 tbsp. chopped fresh parsley
Preheat oven to 425 degrees. Butter square Pyrex baking dish. Cook the noodles in a large pot of boiling salted butter until tender but firm to the bite, stirring frequently, about 8 minutes. Drain well (do not rinse).
Whisk milk, cream, flour, salt,and pepper in a bowl to blend. Stir in 1/2 cup fontina, 1/4 cup Parmesan, 1/4 mozzarella, the prosciutto and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Combine the remaining fontina, Parmesan, mozzarella in small bowl and toss 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 15 minutes. Let stand for 10 minutes. Serve warm.