Fresh Rigatoni and Cheese For Dinner

It has been a while since I've made some fresh macaroni and cheese, so I decided to make some tonight. Since we didn't have macaroni pasta, I decided to use small rigatoni—it wouldn't be a significant difference. For the cheese, I had sharp cheddar cheese and cheddar jack cheese. I melted them with some butter in one pot until the bottom started sticking to the pan. From there, I drained the pasta and poured the cheese on top. It mixed very well.

I made sure to add extra salt and some pepper to make it pop, and it ended up being better than expected. Homemade mac and cheese will always be better than the powdered cheese sold from pre-packaged mac and cheese boxes.