Macaroni & Cheese

Ingredients:
Butter, for greasing dish
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 freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 oz cooked ham, diced, optional
2 Tbsp finely chopped fresh Italian parsley leaves

Preheat the oven to 450º
Butter a 13 by 9-inch glass baking dish and set aside
Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes
Drain well, but do not rinse
Whisk the cream, milk, flour, 1/2 tsp salt, and pepper in large bowl to blend.
Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley
Add the noodles and toss to coat
Transfer the noodle mixture to the prepared baking dish
Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 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
Let stand for 10 minutes before serving