Rigatoni Mac And Cheese (Stovetop Recipe)
Rigatoni mac and cheese using rigatoni pasta shells is perfect for dinner, lunch, brunch or side dish or holidays like Thanksgiving or Christmas!
Servings: 8
Calories: 512kcal
Ingredients
- 16 oz rigatoni
- 4 quartz water or as needed to cook pasta
- 4 cups shredded cheese mexican or cheddar works great
- salt adjust as needed
- ¾ cup heavy cream
- 2 tablespoons butter
Instructions
- Cook the rigatoni following package instructions. I boiled about 4 quarts of water in a pot, added salt and added the rigatoni pasta (while the water was boiling). And reduced the heat to medium and cooked for about 10 minutes (or until its completely cooked but not too soft in texture). Then drain the hot water carefully (leave a little water at the bottom of the pot) to retain the perfectly cooked rigatoni pasta.
- Add butter, heavy cream and shredded cheese, mix in gently to fold with the pasta and let it sit for a few minutes.
- After the above step, gently stir the pasta again so the melted cheese and butter would fold in perfectly with the cooked rigatoni pasta to give you the most creamy and delicious rigatoni mac and cheese!
- Wait a few minutes so the cheese will completely melt and give the mac and cheese the perfect silky and smooth texture, serve the rigatoni mac and cheese hot or warm for best results!
Nutrition
Calories: 512kcal | Carbohydrates: 44g | Protein: 21g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 372mg | Potassium: 196mg | Fiber: 2g | Sugar: 3g | Vitamin A: 784IU | Vitamin C: 0.1mg | Calcium: 397mg | Iron: 1mg