Macaroni and Cheese
If you want to add more American recipes to your recipe box, Macaroni and Cheese might be a recipe you should try. For $2.52 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This main course has 875 calories, 35g of protein, and 60g of fat per serving. This recipe serves 6. This recipe is liked by 57 foodies and cooks. It is brought to you by Foodnetwork. A mixture of fontina cheese, mozzarella, diced ham, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 67%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Macaroni and Cheese – home made macaroni and cheese is a comfort food that is hard to beat. You can put away the pre packaged macaroni and cheese at the store, Boston Market Macaroni and Cheese – forget the stuff in the blue box, take a few more minutes, and serve up a tasty home made macaroni and cheese, and Gruyère and Emmentaler Macaroni with Ham and Cubed Sourdough From 'Melt: The Art of Macaroni and Cheese.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
1/4 teaspoon freshly ground black pepper
Butter, for greasing dish
4 ounces cooked ham, diced, optional
2 teaspoons all-purpose flour
2 cups (packed) grated Fontina
2 cups heavy cream
3/4 cup (packed) grated mozzarella
3/4 cup (packed) finely grated Parmesan
2 tablespoons finely chopped fresh Italian parsley leaves
1/2 teaspoon salt, plus more for pasta water
2 1/2 cups whole milk
12 ounces wide egg noodles
Equipment:
oven
glass baking pan
pot
whisk
bowl
baking pan
Cooking instruction summary:
Watch how to make this recipe. 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.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 450 degrees F.
3. 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.
4. Drain well, but do not rinse.
5. 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.
6. Add the noodles and toss to coat.
7. 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.
8. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes.
9. Let stand for 10 minutes before serving.
Nutrition Information:
covered percent of daily need
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