12 oz egg noodles wide ▢1 1/2 cups heavy whipping cream ▢2 cups whole milk ▢2 tablespoons all purpose flour ▢1/2 teaspoon garlic salt (with parsley flakes) plus more if needed ▢1/4 teaspoon black pepper freshly ground ▢3 1/2 cups Italian Cheese Blend divided ▢6 oz ham cubes ▢1 tablespoon finely chopped ▢1/2 tablespoon basil dried
Prepare a 13-by-9-inch glass baking dish with butter and reserve. Prepare the noodles as specified on the container. Add salt to simmering water. Avoid rinsing the vermicelli.
Whisk together the cream, milk, flour, half a teaspoon of salt, and pepper in a large basin. Incorporate two cups of grated cheese. Toss in the noodles in order to moisten. Add additional pepper and salt, if necessary.
Transfer the mixture to the baking dish that has been prepared.
The remaining 1/2 cup of shredded cheese should be sprinkled on top of the noodle mixture.
The remaining 1/2 cup of shredded cheese should be sprinkled on top of the noodle mixture.
Ten minutes later, proceed with the serving.