| | Directions | | Bring a large pot (12 quarts) of water to a boil. Add salt until it tastes like sea water. Once the water is boiling, add pasta and cook until just done and drain. Do NOT rinse pasta with cool water! Immediately place hot pasta in large mixing bowl. Add 1/3 of cheddar and Monterrey jack cheeses, as well as the cream. Add half of the Parmesan cheese. Mix well and check for seasoning (it should be soupy). If you salted the water well enough, you don't need to add more salt. Pour the mix into baking dish and add remaining cheddar and Monterrey jack on top and sprinkle with the rest of the Parmesan cheese. Now chill the whole dish. (I usually chill it over night.) When you want to eat, preheat oven to 350, Place mac-n-cheese uncovered on top rack. Bake @ 350 for about 30 minutes or until top is browned nicely and cream mixture has thickened considerably. Enjoy! |
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| Ingredients | | - |  | 1 pound rigatoni noodles |
| - | | 1 quart heavy cream (1/2 and 1/2 ok) |
| - | | 8 ounces shredded cheddar cheese |
| - | | 8 ounces shredded Monterrey jack cheese |
| - | | 4 ounces grated Parmesan cheese |
| - | | salt |
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