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Thursday, September 9, 2010

Rigatoni and Cheese

I have been cramming in work this week to get ready for one of the biggest Pet Industry shows of 2010. It is in Las Vegas. I know... everyone thinks Vegas is all play, but for me, most the trip is all work. It takes a lot of prep for these shows, so my cooking is limited to easier dishes during this time. Tonight I made Rigatoni and Cheese

• 1 (16 ounce) package rigatoni
• 1/2 cup butter
• 1 tablespoons all-purpose flour
• ground black pepper to taste
• 2 cups whipping cream
• 2 cups shredded sharp Cheddar cheese
• 1 cup bread crumbs
• 1 cup parmesan cheese
• salt and pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions, yes I did use pre-packaged rigatoni cuz I am pressed for time this week. Mine needed to be cooked for 11 minutes.

 Drain and reserve.
2. In a large sauce pan, melt 4 tablespoons butter or margarine over medium heat. Add flour and some ground black pepper to taste; stirring until bubbly. Add cream to mixture and stir continually until mixture starts to thicken and bubble;

slowly stir in cheese 1/2 cup at a time until all cheese is melted.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Mix parmesan cheese and bread crumbs in a dish
5. Pour cheese mixture over rigatoni. Mix well and pour into a lightly greased 9x13 inch baking dish.

Place bread crumb and parmesan cheese mixture on top of rigatoni mixture and season with salt and pepper to taste. Cut up 4 tablespoons butter and dot all over pasta.

 Bake in preheated oven for 25 to 30 minutes or until bubbly and golden brown. Serve.

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