re: Making real Mac and cheese for the first time for Thanksgiving. Give me your recipe

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I make this every potluck, get together and sometimes just cause. Everybody, everytime says it’s the best Mac and cheese they’ve ever had. Even was “invited to the bbq” after I cooked this one time. Super easy too. I usually add a little bit more cheese than it calls for.

Hands on: 10 minutes

Total time: 1 hour

Serves: 10

1 (16-ounce) package rigatoni

Salt

1 quart heavy cream

1/2 pound shredded cheddar, divided

1/2 pound shredded Monterey Jack, divided

1/4 pound shredded Parmesan, divided

Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish.

Prepare pasta according to package directions. The cooking water should be salted to the point where it tastes like sea water. Cook the pasta until just done. Drain cooked pasta and do not rinse.

Immediately put in large mixing bowl. Add cream, 1 cup cheddar, 1 cup Monterey Jack and 1/2 cup Parmesan to pasta and toss together. Pour into prepared baking dish.

In a small bowl, toss remaining cheddar and Monterey Jack together and sprinkle on top of pasta. Top with remaining Parmesan. Dish may be prepared ahead to this point and refrigerated up to 2 days ahead.

When ready to serve, bake 30 minutes or until sauce is bubbling and top is lightly browned.

Per serving: 720 calories (percent of calories from fat, 66), 23 grams protein, 37 grams carbohydrates, 1 gram fiber, 53 grams fat (33 grams saturated), 183 milligrams cholesterol, 494 milligrams sodium.