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Ingredients

1 pound box of rigatoni
1 stick of Kraft sharp cheddar (yellow or white)
1 stick aged extra sharp cheddar (can be white)
Parmesan cheese
1/2 stick butter
6 tablespoons of flour
1 or as needed 32 ounces of chicken broth
1/4 to 1/2 milk warmed do not boil. about 30
seconds in the microwave
will do. salt, pepper, garlic powder to taste

Kitchen Items

Baking dish Bowls cheese shredder

Instructions

Cook rigatoni to al dente about 7 minutes. While
that is cooking, melt butter in a deep frying pan. Slowly add flower
(seasoned with a little salt, peeper and as much garlic as you want) to the
melted butter. It makes a paste. Slowly add chicken broth and milk.
Only use enough liquid to make a sauce. Add cheese to melt in the
liquid (use about half of each stick.) Cook on low until the pasta is
cooked. Drain pasta. Put in a pan to cook lasagna (I use the
disposable kind) and then add the liquid. Add more cheddar cut in pieces.
Top with Parmesan cheese. Cover with foil and cook for 45 minutes in a
350 degree oven.

After 45 minutes take the top off and more parmessan
cheese and cook for 15 minutes or until the top gets a little crisp, no
more than 20 minutes.
When you add the liquid it should look a little soupy but that will be
soaked up by the al dente pasta as it cooks in the oven.

About the author

PietrosMom

I am a Grandmother of a 1 year old son named Owen and a mother of two grown children.