Homemade mac n cheese

Grass fed burgers with homemade mac n cheese...yum. #notpaleo #worthit

Here is Giada's recipe that I use as a guideline..I use whatever cheese I have/want...today it was 2 types of cheddar...I don't do the ham, but DO use onions- chopped finely...it's amazing and a crowd pleaser.... bon appetit

Macaroni and Cheese
718 Reviews 

Recipe courtesy of Giada De Laurentiis
SHOW:
Everyday Italian
EPISODE:
Pasta Potluck
SAVE RECIPE

4 videos | Venetian Mac & Cheese (05:15)
Total Time:
45 min
Prep:
10 min
Inactive:
10 min
Cook:
25 min
Yield:6 servings
Level:Easy
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Ingredients
Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Directions
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.

Recipe courtesy

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/macaroni-and-cheese-recipe.html?oc=linkback