Sunday, March 21, 2010
Venetian Mac and Cheese, suggested by Michelle
From Giada de Laurentiis - Every Day Pasta
Butter for pan
12 oz egg noodles, uncooked
2 1/2 cups whole milk
2 cups heavy cream
2 tsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups shredded Fontina cheese
3/4 cup grated Parmesan cheese
3/4 cup shredded Mozzarella cheese
2 TBSP chopped parsley
Preheat oven to 450 degrees. Grease pan or casserole dish.
Coook noodles to al dente. Drain & set aside.
Whisk cream, milk, flour, salt & pepper in a large bowl. Blend in 1 cup fontina, 1/2 cup Parmesan, 1/2 cup Mozzarella, and parsley. Add noodles & toss to coat. Blend remaining dry cheeses together.
Transfer to baking dish and cover with the rest of the cheeses.
Bake for about 15 minutes. (This wasn't enough baking time - I think I ended up baking for bout 25).
Let stand 10 min before serving. She's serious about this - the sauce will be very runny when you take it out of the oven, but it will thicken a lot upon standing.
*The original recipe called for peas and pancetta. I omitted them due to preference, but I'm sure they would be a good addition if you liked them*