Thursday, July 16, 2009

Mac & Cheese Harry's Bar

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Can you believe? I guess it pays to watch the Food Channel once in awhile! I was writing this week's post and watching Giada on the Food Network when suddenly I heard the words Mac & Cheese and Harry's Bar. According to Giada, the recipe was made for her at Harry's Bar in Venice. Pays to be famous! I haven't tried it, I don't need to...just reading the ingredients I know it will be good! I am posting it for my daughter who's always looking for a new way to make Mac & Cheese.

I remember when she was living with me and we'd both stop working after the market closed to watch Giada and Barefoot Contessa. If we saw something we both liked, she'd get in the car go to the store, get whatever we were missing and we'd have it for dinner that night! Boy, I miss those days and I miss her, my favorite sous chef, after Lucy, of course! Unfortunately, my new room mate, my mother, doesn' t go for this kind of adventure so I guess we won't be having it for dinner tonight. Christy, darling, wheyayou?? I'm posting it with plenty of time so you can make it over the weekend. Let us know how it turns out!

Serves 6


Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves


Preheat the oven to 450 degrees F.

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 teaspoon 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.

4/27/13 I have made this recipe a few times and can tell you it is great! The grandchildren love it and it is a staple when they come. Don't compare it to our American Mac & Cheese.  It is the Italian version and, after all, it is Harry's Bar.


  1. Hi Mom! This looks AMAZING. I can't wait to try it. and yes... I am a HUGE mac and cheese freak.... YUM!


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