Sunday, September 16, 2012


Today is Sunday.
Sunday macaroni,
All you lucky teachers,
Well, that’s O.K.

This will not be my usual “educational” blog, but this recipe for macaroni and cheese is the BEST ever!  It’s perfect for a pot-luck, tail gate, or Sunday meal with those you love.  (When you read the ingredients you will think that Dr. Jean is trying to give you a heart attack.  You’ll just need to exercise a little more and cut down on something else.  My motto is all things in moderation!)   Enjoy!

Mac and Cheese from Heaven
1 16 oz box rigatoni noodles
8 oz shredded sharp cheddar cheese
8 oz shredded Monterey Jack
4 oz grated fresh Parmesan
2 cups heavy cream
salt and pepper 

Preheat oven to 350.  Bring a large pot of salted water to boil over high heat.  Add the pasta and cook until tender - about 12 minutes.  Drain well in a colander without rinsing.

Put the drained pasta in a large bowl and add half the cheddar, Monterey Jack, and Parmesan.  Add the cream and stir to combine.  Add salt and pepper to taste.  Pour the pasta mixture into a greased casserole dish.  Sprinkle remaining cheddar, Monterey Jack, and Parmesan on top.  Bake 30-45 minutes until bubbly and golden.