Macaroni And Cheese With Egg Noodles And Cream

Name: Macaroni And Cheese With Egg Noodles And Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: butter, for greasing dish; 12 ounces wide egg noodles; 2 cups heavy cream (no substitutions. This is a rich dish. Go with it. Don't try to slim it down.); 2 1/2 cups whole milk (No substitutions); 2 tablespoons all-purpose flour (original recipe said 2 tsp, but I have used tbsp to get this to set up and thicken); 1/2 teaspoon salt, plus more for pasta water; 1/4 teaspoon fresh ground black pepper; 2 cups grated Fontina cheese, packed; 3/4 cup finely grated parmesan cheese, packed; 3/4 cup grated mozzarella cheese, packed; 4 ounces cooked ham, finely diced (optional); 2 tablespoons finely chopped fresh Italian parsley

Servings: persons

butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream (no substitutions. This is a rich dish. Go with it. Don't try to slim it down.)
2 1/2 cups whole milk (No substitutions)
2 tablespoons all-purpose flour (original recipe said 2 tsp, but I have used tbsp to get this to set up and thicken)
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon fresh ground black pepper
2 cups grated Fontina cheese, packed
3/4 cup finely grated parmesan cheese, packed
3/4 cup grated mozzarella cheese, packed
4 ounces cooked ham, finely diced (optional)
2 tablespoons finely chopped fresh Italian parsley

1
Preheat oven to 450 degrees.
2
Butter a 13 by 9 inch baking dish.
3
Cook noodles in a large pot of boiling salted water until tender, but still firm to bit, stirring frequently. About 5 minutes. Drain well, but do not rinse.
4
Whisk the cream, milk, flour 1/2 tsp salt and pepper in a large bowl to blend.
5
Stir in PART of the cheese only to the milk/cream mixture. 1 cup Fontina. 1/2 cup parmesan. 1/2 cup mozzarella. Also stir in ham, if using, and parsley. Add the noodles and toss to coat.
6
Transfer noodle mixture to the prepared baking dish.
7
In a small bowl combine all the remaining cheeses and toss to blend. Sprinkle the combined cheeses over the noodle mixture.
8
Bake until the sauce bubbles and the cheese melts and begins to brown and get a bit crispy on top, about 20 minutes.
9
Remove from oven and let stand 10 minutes before serving.

1265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: butter, for greasing dish, 12 ounces wide egg noodles, 2 cups heavy cream (no substitutions. This is a rich dish. Go with it. Don't try to slim it down.), 2 1/2 cups whole milk (No substitutions), and more.

Yes, Macaroni And Cheese With Egg Noodles And Cream falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!