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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Dave Poe's Mac and Cheese Recipe

4.5 stars - based on 28 votes
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This recipe for Dave Poe's Mac and Cheese is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (16 oz) pkg rigatoni
Salt
1 qt heavy cream
1/2 lb shredded cheddar cheese, divided
1/2 lb shredded Monterey Jack cheese, divided
1/4 lb shredded Parmesan cheese, divided
Directions:
Directions:
Preheat oven to 350. Lightly grease 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 a large mixing bowl. Add cream, 1 c cheddar, 1 c Monterey Jack, and 1/2 c 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 for up to 2 days.
When ready to serve, bake 30 minutes or until sauce is bubbling and top is lightly browned.

Dave Poe's is a favorite barbeque place in Marietta. Everyone always get the Mac and Cheese as a side, but it's rich enough for a whole meal.

 

 

 

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