Difficulty: Easy - for beginners
12 ounces wide egg noodles (for large groups I use shells)
3 cups whipping cream
1 ½ cups whole milk
1 tbsp of flour
½ tsp salt
¼ tsp black pepper
2 cups (packed) grated Fontina
¾ cup (packed) finally grated Parmesan
¾ cup (packed) mozzarella
2 tbsp chopped fresh Italian parsley leaves
..Preheat oven to 450 degrees F.
..Butter a 13 by 9 in glass baking dish
..Cook noodles in large pot of boiling salted water until tender but still firm. Drain but do not rinse.
..Whisk cream, milk, flour, salt and pepper in large bowl. Stir in 1 cup Fontina, ½ cup Parmesan, ½ cup mozzarella and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the 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.
..Note: Depending on ovens you might have to place a sheet of aluminum foil over the top (Donâ€™t seal) if the cheese on top starts to burn before the dish is cooked through.