Noodles and Italian Cheeses

An American favorite with an Italian twist. A favorite in our house that is fixed regularly, add chicken for a quick and easy meal.

12 ounces wide egg noodles
2 cups heavy cream
2 cups whole milk
2 teaspoons all-purpose flour
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
1 1/2 cup (packed) grated mozzarella
2 tablespoons finely chopped fresh Italian parsley leaves

1 tsp garlic powder

1/2 cup Italian style bread crumbs

3 tsp butter, melted

Preheat the oven to 450 degrees F.
Grease a 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, garlic and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1 1/2 cup mozzarella, , and parsley. Add the noodles and stir together.

Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/2 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture.

In a small bowl mix together butter and bread crumbs. Mix until mixture is crumbly. Sprinkle over the top of the noodles.

Bake until the cheese melts and begins to brown on top, about 25-30 minutes. Let stand for a minutes before serving.