1 box of rigatoni
salt
8 ounces of sharp cheddar, shredded
8 ounces of monterrey jack, shredded
8 ounces heavy whipping cream
Bring heavily salted water to a boil. (The water should taste like salt water.) Boil the rigatoni for 8 minutes. Drain, and do not rinse. Spread the pasta over an 8 by 13 pan, and pour the heavy cream in. Put 6 ounce of each cheese in, and mix. Cover with 2 ounces of each cheese and bake at 350* for 20 minutes. For a little extra, crush a handful of Goldfish or CheezIts and sprinkle on top before baking!
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Good morning from Tokyo!
ReplyDeleteWe're doing a little dinner party and wanted to do a spin on mac 'n cheese. This recipe served in a little ramekin will be perfect! Thank you for sharing!
Warmly,
Elizabeth
thequonfamily.blogspot.com