Mac n Cheese with a Twist
16 oz rigatoni
3 large eggs
1 ½ cups whole milk
1 cup Parmesan cheese
1 cup shredded mozzarella cheese
1 15 oz carton ricotta cheese
1 10 oz package frozen peas
4 oz sliced pepperoni slivered or quartered
½ teas salt
¼ teas pepper
Cook pasta according to package instructions. Preheat oven to 375 degrees. Grease a 9 x 13 glass baking dish. In a large bowl, whisk the eggs and stir in the remaining ingredients. Add the drained rigatoni. Toss to coat. Transfer to the prepared 9 x 13 pan and bake 20 to 25 minutes. Top will be slightly brown and bubbly. Allow the dish to stand 5 minutes before serving.
Tootsie’s tips (from Mary)
Other kinds of pasta may be substituted but the “twist” of the rigatoni holds the sauce nicely. Follow the pasta cooking instructions, being careful not to overcook. My family enjoys it with a little Cajun spice.
(Tootsie says it’s even better heated up the next day.)
Quick Maca, Mata, and Cheese
2 cups rotini twists
1 cup pasteurized cheese cubes
1 can condensed tomato soup
dash of pepper
Cook pasta according to directions on package and drain.
Add soup, cheese and pepper to pasta.
Stir over medium heat until cheese is melted.
Serves two.
Tootsie’s tips
For variety use ½ cup pasteurized and ½ cup sharp cheddar cheese. You can use any kind of pasta noodles but the twists hold the cheesy sauce better. If you brown hamburg, chopped green peppers and onion and add it to the macaroni you have what my Mom called, Maca-mata-burger-losh!
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