Baked Rigatoni and Cheese
Ingredients
1-16oz packages rigatoni
16 oz Velveeta cheese block cubed and divided
8 oz Cream cheese cubed and divided
4 oz butter
1 quart milk
Instructions
Preheat oven to 350 degrees.
In an 11 x 15 pan, place rigatoni noodles that have been cooked and drained according to directions on packaging.
Set aside. Meanwhile in a medium saucepan, combine milk, half of the cubed velveeta cheese block,
and half of the cubed cream cheese block.
Cook on low heat until cheese has melted.
Place remaining cubed velveeta and cream cheese pieces, scattered evenly over noodles.
Pour cheese/milk mixture over noodles and stir a little just to make sure noodles are covered
Place butter in a small saucepan and heat on low until melted. Pour melted butter evenly over noodle/cheese mixture.
Bake at 350 degrees until golden brown and bubbly, about an hour.
I love making this Rigatoni and Cheese recipe for my family each holiday, and the kids just absolutely devour it.
It’s so buttery and creamy, and it makes the most delicious leftovers.
Every holiday, my kids request this one recipe, and it’s a never fail to please delight!
It’s a family recipe that has been passed down to me from my late mother in law, who always made this in two or more batches for our big family feasts every thanksgiving.
Velvetta and cream cheese, make this Rigatoni and cheese so velvety smooth.
I use rigatoni instead of macaroni because that’s what mom said made this recipe even better.
Once you try it this way, you will never make it any other way.
Let me know what you think in the comments!
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