I saw this recipe on The Food Network a few years ago. i can't even remember what show it was, all I remember was how cheesey it look, and well, I love my cheese!
It's basic too: rigatoni pasta (16oz) ham (I use the deli sliced kind) butter, flour, cheese, and your seasonings.
Start out by melting your butter in a pan and starting your water for the pasta to boil.
We'll be making a basic white sauce, so once your butter is melted, whisk in your flour
You need 4 cups of milk, and well, my larger measuring cup was in the dishwasher, so I used all the other ones I had. Whatever works, right?
Slice up your ham, bacon, whatever type of meat you'll want to put in. I love the ham. Grate up your cheese as well. You'll need about 2 cups total.
When your water is boiling, add your pasta. cook it just past the al dente stage. You want it to have a bite to it, but not be too hard. We'll be cooking this in the oven as well, but not too much.
Keep whisking your white sauce until it thickens up nicely.
Add your seasonings (I love onion salt, pepper, and cayenne pepper--just a dash) and your ham. By this time, you can switch to a spoon.
Then add your cheese. Make sure you leave enough to sprinkle on the top! (I'll let you decide how much is 'enough').
Mmmm, this is the cheesyness I love! Taste it too, make sure you have enough seasonings in here so it's not bland.
Go ahead and add your pasta to the mix, and stir it all together.
Once your pasta is all mixed in, spoon it into a greased dish, and sprinkle your cheese on top. Then put a little pads of butter on the top. This helps it get nice and brown.
Bake it until the cheese is all melty and gooey (about 25 minutes) and just starting to brown on top. I think this meal is freezable, but I haven't tried that yet. I'll let you know when I do!
Courtsey of: recipeofacheapskate.blogspot.com
- 1 pkg (16 oz) rigatoni pasta
- 1 cube butter
- 1/2 cup flour
- 1 qt milk (4 cups)
- 2 cups grated mozzarella cheese
- about 1/2 lb thinly sliced ham
- seasonings (onion salt, pepper, cayenne pepper)
- small pads of butter for top
If you're trying to freeze this recipe, let it cool completly after pouring it into the pan, then add your cheese on top and the butter. Cover securely and freeze. I'd say give it about 3-6 months in the freezer for it to stay good. If cooking it frozen, add about 30 minutes on the time, and check the center before you take it out.