Nannie Goodfellows Macaroni and Cheese

Pasta American
Main Dish Side Dish Bake Pasta American

1 ctn Rigatoni 16oz (NO SUBSTITUTION)
1 stick Butter (tened)
3 tablespoons king Oil
Salt and per
1 pound EXTRA Sharp White ddar Cheese grated
6 ounces Kraft Grated American nge Cheese (Cheese Packet
3/8 cup Milk (1/2 and 1/2 may be substituted for amier re

PREHEAT OVEN TO 350? In large pot, boil 3 qts of water and Cooking Oil, season water with salt. Wait for rapid boil and stir in Rigatoni. The oil will keep it from sticking together when done cooking. Don't overcook Rigatoni, it should be soft with a slight chewy texture but not to chewy!. Cook it about a minute less than the box suggests. Drain and immediately rinse with cold water to stop cooking. Set aside to cool. Take X-sharp cheese, if not already grated from store, and cut into about 1/8" strips, or you can use a processor or a hand grater and grate it anyway you like. Take a 4 Qt Pyrex or oven safe glass bowl, (any size glass bowls will work, you'll just have more, smaller bowls) and generously grease entire inside with either butter or Pam Butter Cooking Spray. Start on bottom of bowl with a layer, (layed Flat) of Rigatoni, than sprinkle generous layer of Grated Extra Sharp Cheese, than sprinkle with with Kraft Grated American or Cheese pack(s) from box of Kraft Mac and Cheese, sprinkle until Rigatonis have good orange color, top this with pepper, and a few small pieces of butter, NO SALT YET. Repeat the steps of Rigatoni, Extra Sharp Cheese, Grated American, pepper, butter, over and over until your up to the top. NOW, lightly salt the top and add an extra heavy dusting of the (orange colored) Grated American, and a little more butter than the layers had. Take milk and carefully pour down the inside of the bowl. Add enough so that when you look at the milk level from the side of the bowl, and put your index finger on table next to bowl, it should be up to between the first and second joint of your finger. Place in center of oven and bake approximately 45 minutes. For the last 10 minutes, push heat up to 450 and brown-blacken the top layer This will give top layer a delicious, crunchy, chewy texture. ENJOY!!! The leftovers are even better!! We usually double the recipe, bake it, and freeze a bowl. If protected adequately, it should stay fine for a few months. Just thaw in fridge, and take out what you want and heat in microwave or reheat entire bowl in oven until center is hot. It's easy to make, but, a little time consuming, and calorie generous, but delicious on special occasions and Holidays. This recipe is almost 100 years old and was handed to my Mom from my Grandmother, and she passed it to me and I've passed it on to my kids. Your family and friends will rant and rave over this recipe and will beg you for it!!


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