Mac & Cheese and Crock Pot Scalloped Potatoes

Oh goodness! I hope you're hungry! These 2 recipes are very rich and full of calories, but so yummy!

Gourmet Mac and Cheese - I got this one from Giada( ya know, the boob lady on food network) but have made a few changes or have a few subsitutes. I have always made this with baby swiss because the stores out here did not carry fontina. After a few requests to the manager and deli ladies, I was so excited to find our new item the other day. But I was so excited, I did not look at the price tag. Got home and as I was preparing my new found cheese, discovered it cost me $21.99 for 1 pound! WHAT? Are you kidding me? So next time I will use the baby swiss. Just as good and doesn't cause fainting.

Butter, for greasing dish
12 ounces wide egg noodles
2 1/2 cups heavy cream
2 cups whole milk
3 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 ( or baby swiss!)
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
Directions
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.




Now for the Crock Pot Scalloped Potatoes - These are awesome! Easy prep, easy ingriedients and perfect if you are using your oven for another dish. A bit buttery, but I think next time I make them I may try to fix that hazard... or not.

6 large potatoes, peeled and thinly sliced
1 onion, sliced into rings
1/2 cup flour
1/2 cup butter
1 1/2 cups milk
1 pound Medium Cheddar cheese, grated
1/2 cup Parmesan cheese, grated (optional)
1 t salt
1/2 t pepper
chopped parsley

Spray Crock Pot with nonstick cooking spray. Layer potatoes and onions and cheeses alternately in about 4 layers. In a saucepan over medium heat, melt butter. When completely melted, add flour and mix well. Then add milk, mixing well. Heat for another minute, then remove from flame. Stir in salt and pepper. Pour milk mixture over potato and cheese layers in the Crock Pot. Cook on high for 3-4 hours, until potatoes are tender. If you cut your potatoes too thick, it will take longer. Sprinkle top with parsley for presentation and color.