Venetian "mac and cheese"

Ingredients

• 6 oz wide egg noodles
• 1 1/4 milk
• 1 cup heavy cream
• 1 tsp flour
• 1/4 tsp salt
• 1/8 tsp fresh ground pepper
• 1 cup grated fontina cheese
• 1/4 cup mozzarella cheese
• 2 oz prosciutto
• 1 tbsp chopped fresh parsley

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Preparation

• Preheat oven to 425 degrees. Butter square Pyrex baking dish. Cook the noodles in a large pot of boiling salted butter until tender but firm to the bite, stirring frequently, about 8 minutes. Drain well.
• Whisk milk, cream, flour, salt,and pepper in a bowl to blend. Stir in 1/2 cup fontina, 1/4 cup Parmesan, 1/4 mozzarella, the prosciutto and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish.
• Combine the remaining fontina, Parmesan, mozzarella in small bowl and toss 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 15 minutes. Let stand for 10 minutes. Serve warm.

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