Prep 0 mins
Cook 1 hr
This recipe comes from the Pasta & Co. cookbook and is a favorite of mine. So delicious. They say not to substitute a smooth tube dried pasta but to always use rigatoni for the best results. It is not a fiery dish, even though it calls for Tabasco and chili powder. These only work to enhance the cheddar flavor.
- 1 lb sharp cheddar cheese, grated
- 1 lb mozzarella cheese, grated
- 3 cups milk
- 7 tablespoons unsalted butter
- 1⁄2 cup flour
- 1⁄2 cup parmesan cheese, grated
- 1⁄4 cup romano cheese, grated
- 2 teaspoons Tabasco sauce
- 1⁄3 teaspoon white pepper
- 1 lb rigatoni pasta
- 3⁄4 teaspoon chili powder
- 3⁄4 cup milk
- Combine grated Cheddar and mozzarella and set aside.
- In a small saucepan, heat milk until near boiling. Turn off heat. Melt butter in a heavy pan large enough to hold the pasta after it is cooked. (It will take at least a 14-inch saute pan or a large casserole that can take direct heat.) When foam from butter recedes, remove from heat, add flour, and mix well. Return to medium-low heat, and, stirring occasionally, simmer for 2 to 3 minutes to cook, but not brown, the flour. Gradually stir in hot milk. Raise heat to medium-high and continue stirring until mixture is smooth and thick (about 5 minutes). Add Parmesan and Romano cheeses. Whisk until smooth. Add Tabasco and white pepper and blend.
- Cook rigatoni in boiling salted water about 4 minutes. (It will be underdone, but will finish cooking later.) Thoroughly drain rigatoni and fold it into the cheese mixture.
- If cooking immediately, preheat oven to 375 degrees.
- Layer one-half the rigatoni mixture into a 9x13 pan. Top with one-half of the Cheddar and mozzarella. Repeat layers. Top with chili powder, sprinkled evenly over top.
- If not baking immediately, cover tightly with plastic wrap and refrigerate or freeze. When ready to bake, drizzle the 3/4 cup milk over the dish. Bake for approximately one hour. If frozen, add at least 20 minutes to baking time. The dish should be rusty brown on top. Should it appear to be browning too fast, cover with foil for part of cooking time. Be sure to check for doneness in the very center of the dish.
I've thrown away all my other Mac & Cheese recipes....cleaned out the packaged Mac & Cheese in the cupboard. This is now my one and only Mac & Cheese recipe!
I like the fact that you don't make a "cheese sauce" with all the cheeses, but do think that 375 degrees is too high, maybe should be 350 so it doesn't burn on top
This was a great macaroni and cheese casserole! Super rich with just a touch of heat. Mine really got brown on the top; I did cover with foil part way through the cooking but it still got a little crispy. Enjoyed this for dinner on it's own with a green salad - thanks for sharing the recipe! Made for Election Eats 2008