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.