INGREDIENTS
Butter or cooking oil spray
12 oz wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 tsp all purpose flour
1/2 tsp salt, plus more for pasta water
1/4 tsp black pepper
2 cups packed grated fontina
3/4 cups packed, finely grated parmesan
3/4 packed grated mozzarella
DIRECTIONS
Preheat oven to 350 degrees. Butter or spray to cover the surface of 13x9 inch baking dish and set aside. Cook the egg noodles in a large pot of salted water until al dente. Drain, and do not rinse. Whisk cream, milk, flour, salt and pepper in a large bowl to blend. In a separate bowl, combine together the 3 cheeses, set aside 1 1/2 cup for topping at the end. Stir fontina, parmesan and mozzarella into mixture until fully incorporated. Pour into the baking dish. Top with the 1 1/2 cup of reserved cheese. Bake until the sauce bubbles, the cheese melts, and begins to brown on top. Remove from the oven, let stand for 10 minutes before serving.
