Adult 4 Cheese Mac & Cheese with Rigatoni

Is there anything more comforting than a touching hot bowl of rich, smashed cheesy, homemade mac & cheese?

I'm still longing for the 70's boxes of Kraft that came with the little powdered cheese pack, and you added your own milk and butter! I think I still remember that it required 1/3 cup of milk and half a stick of butter!

It was the best!

Now it's not worth the box it came in and I just can't eat it. Is it just me ?? I rarely went for many years and made my own from scratch because I didn't always have the time, or frankly, just not even will have to mess with the whole béchamel process for a side dish.

If I was just making grilled chicken or something, then it was more likely to appear on the table! But this method you go for love !! So simple a supervised child or teen can even do it, and that's it excellent!

No white sauce to make! And richer and creamier than I ever tasted.

Soft, hearty rigatoni noodles bathed in a rich, velvety 4-cheese mix that thickens when baked into a dreamy sauce that tastes like a 5-star restaurant!

Simple enough for a quick weekday meal with a salad, yet elegant enough to be served with a decorative main course when entertaining. Not funny. I was proud to serve this to any of my friends!

But be warned, this is a dieter's worst nightmare! I don't even want to know how much fat and calories there is in this. But it is particular, and if you want to make mac & # 39; n cheese, then worth it, right?

Enjoy it, indulge and appreciate it whenever you want kill-me-now-if-just-to-die-this-is-what-I want-last kind of meal!

* Two things I've discovered about this, though, are that it doesn't bake nearly as well in a low 13 x 9 baking dish. A smaller, deeper stew is what I recommend.

Nor does it like the microwave. They just don't seem to want to make friends at all and behave like an old married couple fighting and fighting, and that is different.

It does much better easily reheated in a clean bowl in the oven.

I have come to just scale back and only make what is eaten at a time. You can always just pour in two smaller bowls and bake only one at a time or even bake in individual serving size bowls. But we never seem to have problems with leftovers! It always disappears like magic!


I hope you try this soon! You will be shocked and fall in love at the first bite! You don't want it any other way and it couldn't be easier to start! Also really wonderful with a few extra additions depending on whether you have this as a side dish or meal in itself. Enjoy and thanks for me later! The Mac's cheese life just got easier! Have a great day everyone! 🙂


6 servings

1 (16 oz.) Box of rigatoni pasta

1 Tbl. Kosher salt

1 (8 oz.) Block of monterey jack cheese, shredded

1 (8 oz.) Blocks extra crisp cheddar cheese, grated

1 kg fresh parmigiano-reggiano cheese, finely grated

1/3 cup of finely crumbled blue cheese

2 cups heavy cream

1/2 tsp. table salt, or more to taste

1/2 tsp finely chopped garlic

1/4 tsp. White pepper

1 tsp. dried parsley

light dusting of smoked sweet peppers

Optional addition:

sauteed shallots

crispy crumbled bacon

crushed green onions or chives

thin slices of tomatoes on top (salt & pepper lightly)


Preheat oven to 350 degrees.

Boil the pasta in a pot of boiling water with 1 Tbl. Kosher salt. Empty it well, do not rinse. Pour into a large mixing bowl.

Add half the jack, cheddar and parmigiano-reggiano, all the blue and the heavy cream. Gently fold into light mixture. Add salt, garlic and white pepper, stir gently and mix well.

Pour mixture into deep 2 1/2 quart casserole. (* This doesn't work so well in a 13 × 9.) Sprinkle evenly with the rest of the cheeses. Sprinkle with parsley and lightly dusted with peppers for garnish.

Bake, uncovered, for 30 minutes until golden and bubbly.

Note: This does not heat well in the microwave and tends to separate. Reheat in the oven, or scale the recipe down just enough for what will be eaten at that time.

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