| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- Butter, for greasing dish
- 12 ounces wide egg noodles
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 903 |
| Total Fat | 61 g |
| Saturated Fat | 36 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 38 g |
| Cholesterol | 243 mg |
| Sodium | 872 mg |
| Serving Size | 1 of 6 servings |
| Calories | 903 |
| Total Fat | 61 g |
| Saturated Fat | 36 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 38 g |
| Cholesterol | 243 mg |
| Sodium | 872 mg |
Reviews
Awful. Came out soupy even after putting it back in the oven for 10 additional minutes. Nobody liked it. (except Fido) Sorry to have to be the contrarian here.
I’ve been making this recipe with a few tweaks. Cut down on the heavy cream and milk and it comes out amazingly delicious. Over the years I’ve added Muenster and gouda to it.
This is so good, I wanted to cry.
Gooey, delicious, and very easy, this is my favorite Mac and cheese recipe ever
The best
Every time I need a simply delicious, never-fail recipe, I always search for Giada’s recipes. This Mac n cheese is a huge hit. With everyone.
Made many times with small tweaks, still the basic recipe work great every time. It is my go to format.
Made this with chicken and broccoli. Really good!!!
I have used this recipe multiple times. It is easy and always a hit
So good with all the different cheeses! I didn’t have the milky/soupy issue that some mentioned, but maybe it’s because I increased the flour to 2 tablespoons. I also whisked the ingredients for a bit longer. Have been making a different recipe for years, but will use this one from now on. It’s delicious! Served alongside baked ham and a salad.