Rich and Creamy Rigatoni n Cheese

Ingredients

• 1 lb(16 oz.) box rigatoni pasta
• 1 Tbsp salt, I used kosher salt
• 8 oz extra sharp cheddar, weigh then grate
• 8 oz monterey jack, weigh then grate
• 4 oz parmesan, weigh then grate
• 2 c(1 pint) heavy cream
• freshly ground salt to taste
• fresh cracked black pepper to taste
• *paprika, dried parsley and more pepper for top to garnish

Directions

1. Preheat oven to 350 F.
2. In large pot, bring water to boil, add 1 Tbl. salt. Boil rigatoni noodles according to package directions. Once cooked, drain but do not rinse the pasta.
3. While pasta is boiling, grate cheese. (Start while water is heating.) Drain pasta well, shaking and tilting to remove all of the water, then pour pasta into large mixing bowl.
4. Add half the cheddar, monterey jack and parmesan cheeses, and all of the the heavy cream. Stir well to combine, season with pepper and more salt to taste.
5. Transfer the mixture to a 9"x13" casserole dish. Sprinkle the remaining cheeses on top, sprinkle nicely with paprika, pepper and parsley for pretty color, and bake for 30 minutes until golden brown and bubbly.