Try this delicious pasta dish:
Stir through cheddar and mozzarella; set aside. Heat milk. Make a bechamel with flour, butter and hot milk. Mix in Parmesan and Romano cheese, stir well, season strongly with Tabasco and freshly ground pepper. Meanwhile, cook pasta until undercooked, drain and stir into bechamel. Preheat stove to 375 °C F ( 190 C ). Butter a large baking dish. Pour half of the pasta mixture into the dish, top with half of the cheese mixture. Repeat the whole. Sprinkle a little chili seasoning, drizzle over the 3/ 4 cup milk and bake for 1 hour. The top should be nicely browned.
Makes excellent to save in the refrigerator for up to 2 days before baking, or freeze ( without drizzling milk over. Put this just before baking ). If frozen in the stove, bake 20 min longer.
* Rigatoni are ribbed tubes, in about 2, 5 cm long. Do not replace with pasta with a smooth surface.
** This sounds like a lot, but the cheese and milk “eat” sharpness.
Ralph. Still added bread crumbs and a tiny bit of butter to the top layer. Yum.
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