Macaroni and Cheese
Macaroni and Cheese
Servings
20
Prep Time
20 minutes
Cook Time
25 minutes
Calories
282
Author:
Giada De Laurentiis
Ingredients
- Butter, (for greasing dish)
-
1 pound pasta, (such as Taccole, pictured above)
- 2 cups heavy cream
- 2½ cups whole milk
-
2 teaspoons all-purpose flour
- ½ teaspoon salt, (plus more for pasta water)
- ¼ teaspoon freshly ground black pepper
- 2 cups packed grated Fontina
- ¾ cup packed finely grated Parmesan
- ¾ cup packed grated mozzarella
- 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, ½ teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, ½ cup Parmesan, and ½ cup mozzarella. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, ¼ cup Parmesan, and ¼ 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. Sprinkle with the parsley, and let stand for 10 minutes before serving.
Nutrition
Nutrition
- Nutrition Serving Size
- 20
- per serving
- Calories
- 282
Amount/Serving
% Daily Value
- Carbs
- 20 grams
- Protein
- 11 grams
- Fat
- 18 grams
- Saturated Fat
- 11 grams
- Cholestrol
- 61 milligrams
- Sodium
- 237 milligrams
- Fiber
- 1 grams
- Sugar
- 3 grams
3 reviews & comments
This dish is fabulous. I couldn’t find the pasta, so I used lasagna pasta and cut them into fourths after they were nearly done being cooked. I then put the short pieces back into the water to finish cooking. I had a little extra cheese, so it all went into the mix. This is one of our best meals. Thank you Giada.
Made this today the whole family loved it.
My family has a similar recipe we make on Good Friday called Pastiti. We use ricotta cheese & Romano grated cheese instead of mozzarella & fontina cheese & add orange rind & sugar if we want it to be on the sweet side. We also use flat pasta like fettuccini or small pasta like baby pastina. It’s more like a custard base. I can’t wait to try this recipe.