Cabin Fever
Full Fledged Farker
- Joined
- Jun 23, 2011
- Location
- Orange, VA
I came across this recipe for mac and cheese on google. Apparently several different Q joints in Georgia use this same recipe. I've done quite a few mac and cheese recipes over the years that had 20+ ingredients and I've never really been happy with one yet. Just thought I'd throw this simple one out there and see what you guys thought.
Salt
1 (16-ounce) box rigatoni noodles
8 ounces shredded sharp cheddar cheese, divided
8 ounces shredded Monterey Jack cheese, divided
4 ounces grated fresh Parmesan cheese, divided
2 cups heavy cream
Freshly ground pepper (if desired), to taste
Preheat oven to 350 degrees. Bring a large pot of water to boil over high heat and season with salt. Add pasta and cook until just tender, about 12 minutes or according to package instructions. Drain well in a colander without rinsing.
Transfer the pasta to a large bowl. Add half the cheddar, Monterey Jack and Parmesan, reserving the rest 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 buttered gratin dish or casserole. Sprinkle remaining cheddar, Monterey Jack and Parmesan cheeses on top. Bake until bubbly and golden brown, 30 to 45 minutes. Remove to a rack to cool slightly before serving.
Salt
1 (16-ounce) box rigatoni noodles
8 ounces shredded sharp cheddar cheese, divided
8 ounces shredded Monterey Jack cheese, divided
4 ounces grated fresh Parmesan cheese, divided
2 cups heavy cream
Freshly ground pepper (if desired), to taste
Preheat oven to 350 degrees. Bring a large pot of water to boil over high heat and season with salt. Add pasta and cook until just tender, about 12 minutes or according to package instructions. Drain well in a colander without rinsing.
Transfer the pasta to a large bowl. Add half the cheddar, Monterey Jack and Parmesan, reserving the rest 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 buttered gratin dish or casserole. Sprinkle remaining cheddar, Monterey Jack and Parmesan cheeses on top. Bake until bubbly and golden brown, 30 to 45 minutes. Remove to a rack to cool slightly before serving.