March 3, 2010

Macaroni and Cheese

So I LOVE macaroni and cheese and was watching Everyday Italian with Giada on Food Network one day, my favorite cooking show, when she made this. It looked really good so I thought I'd give it a try. Again I just used mozzarella, Parmesan, and an Italian blend cheese mix. I used the crumbled Parmesan, but I'd recommend buying some shredded. The texture of the crumbled was kind of gross in it, but it still tasted good. I love how it bubbled a golden brown, too. If you don't have Italian parsley leaves, then just leave it out. It still tastes great!

Macaroni and Cheese
Butter, for greasing dish    
2 cups heavy cream     
2 teaspoons all-purpose flour    
3/4 cup (packed) finely grated Parmesan    
1/4 teaspoon freshly ground black pepper   
1/2 teaspoon salt, plus more for pasta water
12 ounces wide egg noodles
2 1/2 cups whole milk
2 cups (packed) grated Fontina
3/4 cup (packed) grated mozzarella

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, ham, if using, and parsley. 4. Add the noodles and toss to coat.
5. 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.
6. 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.


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