Go Back

My Favourite Macaroni and Cheese

Sarah Nolan
Print Recipe
Cook Time 50 mins
Servings 6

Ingredients
  

  • Butter for greasing dish
  • 1 package of broad egg noodles
  • 2 cups heavy cream
  • 2 1/2 cups whole milk
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups packed grated Fontina
  • 3/4 cup packed finely grated Parmesan
  • 3/4 cup packed grated mozzarella

Instructions
 

  • Preheat oven to 450 degrees F.
  • Butter a 13 by 9-inch baking dish and set aside. Cook the noodles in a large pot of boiling, salted water for about 5 minutes. Stir frequently as the noodles will clump together. Don't overcook them as they will continue to cook in the oven later. Drain well, but don't rinse.
  • Whisk together the cream, milk, salt and pepper in a large bowl. Stir in 1 cup of Fontina, 1/2 cup of Parmesan, and 1/2 cup of mozzarella. Add the noodles and toss to coat. Transfer this to the baking dish. Top noodle mixture with the remaining cheese, spread evenly.
  • Bake for 20 minutes, uncovered, at 450 degrees F. After this, turn the oven down to 300 degrees F and continue baking for 30 minutes or until the top has browned. Let stand for 10 minutes before serving.

Notes

Adapted from Giada De Laurentiis