Even though it’s been in the 80s here, it’s still only February, so I feel entitled to eat comfort food. 😉
A friend made this for me a few years back after I had Ash and it has been a favorite in our house ever since. The kids like to call it “fancy mac and cheese” since it isn’t orange and doesn’t come out of a box. Even better, it’s super easy and FAST! It’s great as a side dish, or on it’s own.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Ingredients
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12 oz Wide Egg Noodles
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3 C Whipping Cream
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1 1/2 C Whole Milk
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2T Flour
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1/2 tsp salt
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1/4 tsp pepper (i use white pepper so it doesn't ruin the look of the white mac)
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2 C grated, packed Fontina Cheese
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3/4 C grated paremsan
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3/4 C grated mozarella
*optional add green peas*
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**My tweaks..I TRY to make this a little healthier by making these adjustments:
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instead of 3 C of heavy cream I use 3C of fat free milk
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instead of 1 1/2 C of whole milk I use 1 1/2 cups half and half
Instructions
- I haven't noticed that switching the ingredients and amounts really makes much of a difference except that it cuts the calories and fat WAY down. 🙂
- Cook noodles in Salted water until tender but firm..abou 5-6 minutes. Drain. Do not rinse. Whisk cream, milk, flour, salt, pepper in a bowl. Add 1C of Fontina, 1/2 C parmesan, 1/2 C mozarella. Add noodles and stir. Transfer all to a baking dish. Toss remaining noodles and spread oer top of noodles. Bake until bubbles and cheese browns (about 20-25 minutes) at 450 degrees.
- Let stand 10 minutes and enjoy!! 🙂
Enjoy!
Tammy
I love these recipes!! Jenny Evans suggested I visit this site and it was a great suggestion!!! These are so amazing!!