RIGATONI MAC AND CHEESE RECIPES

Name: Dave Roberts' Mac & Cheese
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 , 12 serving(s)
Ingredients: 1 (16 ounce) box rigatoni pasta; 8 ounces sharp cheddar cheese, shredded; 8 ounces monterey jack cheese, shredded; 4 ounces parmesan cheese, grated; 2 cups heavy cream; salt and pepper

DAVE ROBERTS' MAC & CHEESE RECIPE - FOOD.COM

Dave Roberts' Mac & Cheese Recipe - Food.com image

This is the baked macaroni and cheese recipe from our favorite BBQ joint in Georgia, Sam and Dave's in Marietta. It was originally printed in the Atlanta Journal-Constitution. It's perfect for a crowd or just anytime. Prep time includes boiling the pasta.

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 12 , 12 serving(s)

Number Of Ingredients 6

Ingredients

1 (16 ounce) box rigatoni pasta
8 ounces sharp cheddar cheese, shredded
8 ounces monterey jack cheese, shredded
4 ounces parmesan cheese, grated
2 cups heavy cream
salt and pepper

Steps:

Preheat oven to 350°F.
Prepare rigatoni noodles according to package directions, but add a good bit of salt to the water. Once cooked, drain but do not rinse the pasta.
Transfer pasta to a large mixing bowl. Add half the cheddar, monterey jack and parmesan cheeses, as well as the heavy cream. Stir well to combine, season with pepper to taste.
Transfer the mixture to a 9"x13" casserole dish. Sprinkle the remaining cheeses on top and bake for 30 minutes until golden brown and bubbly.

Nutrition Facts : Calories 474.7, FatContent 31.4, SaturatedFatContent 19, CholesterolContent 132.3, SodiumContent 392.9, CarbohydrateContent 28.9, FiberContent 1.2, SugarContent 1, ProteinContent 19.5

FIVE-CHEESE RIGATONI RECIPE: HOW TO MAKE IT

Five-Cheese Rigatoni Recipe: How to Make It image

Who can resist cheesy pasta hot from the oven? This ooey-gooey rigatoni mac and cheese boasts a homemade white sauce. —Shirley Foltz, Dexter, Kansas

Provided by Taste of Home

Categories Dinner Side Dishes

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 9 servings.

Number Of Ingredients 11

Ingredients

1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups whole milk
1/2 cup shredded Swiss cheese
1/2 cup shredded fontina cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese, divided

Steps:

Cook rigatoni according to package directions. , Preheat oven to 375°. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk; bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in Swiss, fontina, mozzarella, 1/4 cup Parmesan and 1/4 cup Romano cheeses until melted. , Drain rigatoni; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining Parmesan and Romano cheeses. Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

Nutrition Facts : Calories 362 calories, FatContent 14g fat (8g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 586mg sodium, CarbohydrateContent 42g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 18g protein.

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