Ingredients
2 cups (1 pint) of heavy whipping cream
2 ½ cups whole milk
2 teaspoons flour
¾ teaspoon salt, plus extra for pasta water
¼ teaspoon freshly ground pepper
2 cups (16 ounces) (packed) grated fontina (Italian fontina works best)
1 cup (packed) grated Parmesan cheese
2 cups (packed) grated mozzarella
1 12-16 oz. (1 lb) box pasta cavatappi or callimenti
Instructions
Directions: Preheat oven to 450. Butter 13X9 baking dish. Whisk cream, milk, flour, salt and pepper in large mixing bowl. Add all the fontina and about half of the Parmesan and mozzarella to cream/milk mixture. Cook pasta in salted water until al dente. Drain (but don't rinse), toss into cream and cheese mixture. Pour pasta and sauce into baking dish, making sure the cheese is distributed throughout. Mix the remaining Parmesan mozzarella together and sprinkle on top. Bake for 20-30 minutes, until bubbly and slightly brown on top. Let it stand for 10 minutes to set.
Alternatives: Add ½ cup of either Gouda, smoked Gouda, or smoked mozzarella for a slightly stronger, smokier flavor.