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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Craig's Venetian Mac & Cheese Recipe

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This recipe for Craig's Venetian Mac & Cheese is from Chosun Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz. egg noodles
2 T. butter, plus enough to grease dish
2 T. flour
3 c. heavy whipping cream
1 c. 2% milk
2 c. grated Fontina cheese, packed
3/4 c. grated Parmesan cheese
3/4 c. grated mozzarella cheese
2 T. chopped fresh parsley
4 oz. cooked ham or prosciutto ham, diced
1/2 c. grated Asiago cheese
Directions:
Directions:
Butter a 9x13 in. dish, set aside. Cook noodles in boiling, salted water until tender but still firm, about 5 minutes. Drain well, do not rinse. Make a basic béchamel: 2 T. butter, 2 T. flour in a 3 qt. sauce pot. Cook on medium heat until it develops a light peanut color. Add whipping cream and milk, bring to a boil stirring constantly. Remove from heat as soon as it begins to boil. Add 1 1/2 c. Fontina cheese, 2/3 c. mozzarella, 2/3 c. Parmesan, and parsley to the hot liquid and stir until blended. In a large bowl put cooked noodles, cheese sauce mixture and diced ham, fold together until mixed thoroughly. Pour into buttered dish, top with remaining cheeses. Dust with parsley. Bake at 450ºF for 20 minutes.

 

 

 

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