White Macaroni and Cheese

(I call it macaroni, but the noodles are NOT macaroni)

Butter (for greasing)
12 ounces wide egg noodles
3 cups whipping cream
1 1/2 cups whole milk
1 Tbsp flour
1/2 tsp salt
1/4 tsp ground pepper
2 cups (packed) grated FONTINA CHEESE
3/4 cup (packed) grated PARMESAN
3/4 cup (packed) grated MOZZARELLA
1 cup cooked diced ham
2 Tbsp finely chopped fresh parsley



Preheat oven to 450 degrees. Butter a 13 x 9 inch glass bking dish and set aside. Cook the noodles in a large pot of boiling water until tender but firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse. Whisk the cream, milk and flour, 1/2 tsp salt and pepper in a large bowl to blend. Stir in 1 cup FONTINA, 1/2 cup PaRMESAN, 1/2 cup MOZZARELLA, ham and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining FONTINA, 1/4 cup PARMESAN and 1/4 cup MOZZARELLA in small bowl and blend. Sprinkle the cheese mixture over the noodles. 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.
Recipe given to me by my good friend, Paige.


**Note: My hubby and I LOVE this recipe! It is rich and creamy and quick to make. It is a bit on the expensive side, but it is excellent for company and next to FAIL PROOF! Super Target has the least expensive fontina cheese per pound I have found.