There are a million different ways to cook macaroni and cheese. I have been told that this recipe is extremely easy and delicious. It looks like a kid friendly version since it does not involve stove top whisking that many mac n cheese recipes call for. I will definitely give this one a try because how can you wrong with 1 1/2 lbs. of cheese and pasta.
AJC’s Southern Macaroni & Cheese
- 1 (16 oz.) box rigatoni noodles
- 8 ounces shredded sharp cheddar cheese
- 8 ounces shredded Monterey Jack cheese
- 4 ounces grated fresh Parmesan cheese
- 2 cups heavy cream
- Salt and freshly ground pepper, to taste
Preheat oven to 350 degrees. Bring a large pot of water to boil over high heat. Season with salt. Add the pasta and cook until just tender, about 12 minutes. Drain well in a colander without rinsing.
Transfer the pasta to a large bowl. Add half the cheddar, Monterey Jack and Parmesan, reserving the remaining half of the cheeses for the top. Add heavy cream and stir to combine. Taste and adjust for seasoning with salt and pepper. Transfer the noodle mixture to a medium gratin dish or casserole. Sprinkle remaining cheddar, Monterey jack and Parmesan cheeses on top. Bake until bubbly and golden brown, 30-40 minutes.
Remove to a rack to cool slightly before serving.