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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 20 |
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The most popular recipe in my mom's arsenal! Unfortunately so many people have requested the recipe in the past 40+ years that she can no longer claim it as her own! This makes a great side dish and is often seen at every family gathering and church pot-luck that we attend. My brother & I always liked ours a little soupy so when I make it for us I add a little extra milk to the top so that it stays loose. Truly Yummy! Ingredients:
1 lb smooth rigatoni pasta |
2 cups half-and-half |
3 cups milk |
1/2 cup butter |
1 1/2 teaspoons salt |
butter |
grated parmesan cheese |
Directions:
1. Cook pasta according to package directions however cook until al-dente- or approximately 2 minutes less that it says to cook. Drain noodles. Do not rinse.
2. Take a 9x13 pan and butter well. Sprinkle parmesean cheese on bottom of pan and set pan aside.
3. Heat half and half, milk, butter and salt together over medium heat until hot. DO NOT BOIL. ( A non-stick pot is great so that the milk won't stick and burn on the bottom.) Take out 1 cup of the milk / butter mixture and set aside.
4. Stir pasta into hot milk mixture and cook over medium heat until pasta and milk thickens, about 20 minutes.
5. Pour pasta into prepared pan. Drizzle the reserved 1 cup milk mixture over top. Sprinkle parmesan cheese on top.
6. Bake at 400' for 25 minutes or until top is beginning to brown and it is bubbly.
7. Cut into squares and scoop out to serve.
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