Venetian “Mac and Cheese”

Name: Venetian “Mac and Cheese”
Yield: 6 servings
Ingredients: Butter for the pan; 12 ounces wide egg noodles; 2 1/2 cups whole milk; 2 cups heavy cream; 2 teaspoons all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 cups (packed) grated fontina cheese; 3/4 cup (packed) finely grated Parmesan cheese; 3/4 cup (packed) grated mozzarella cheese; 4 ounces cooked boiled ham, diced (optional); 2 tablespoons finely chopped fresh flat-leaf parsley

January 26, 2012

Although it’s not a true-blue, all-American macaroni and cheese because it’s made with wide egg noodles rather than the more traditional elbow macaroni or small shell pasta, this is probably the version I make most often. It’s a dish I fell in love with when I first had it years ago at Harry’s Bar in Venice. Later I re-created it at home as the ultimate comfort food and also to bring back memories of Venice.

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