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Preheat the oven to 450 degrees. Butter a 13x9 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 t. salt and pepper in large bowl to blend. Stir in 1 C. fontina, 1/2 C. parmesan, 1/2 C 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 C. fontina, 1/4 C. parmesan and 1/4 C. 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.
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