this is my version of macaroni and cheese.....but i don't use macaroni pasta....i use rotini.....I just love how its fluffier, lighter tasting.....i guess not so dense......I got this idea when my mother in law made her mac n cheese and used rotini noodles AND macaroni, I am not sure why she did that but I found myself picking out the rotini and eating it, now she makes a very good mac n cheese, its very light tasting, not heavy but I just was never a fan of the macaroni pasta......so I decided I wanted to only use rotini pasta ........So as I have said in other recipes....do what you like.....use what you like..it seriously doesn't change a whole lot......just the texture.....and also in the photos you may notice it looks more than what I am actually posting for the recipe.....I doubled it......had a crew eating and most of the time I have to double everything.......this recipe will be as one recipe, not doubled but if you double it....I double exactly all ingredients........one box versus two boxes of pasta....
1 box of rotini pasta noodles
3 eggs beaten
2 cups half and half
3 cups cheese (I use the mexican blend) I like mixed cheeses
1 stick of butter
salt and pepper to taste
Preheat oven 350....In a large stock pot or dutch oven, Bring salted water to a boil and add pasta, in a 9 x 13 pan, cube butter into pieces and place in the bottom of the pan.
beat eggs in a separate bowl and set aside. when pasta is al dente..(almost done) drain and pour into pan over the butter and mix until butter is melted and fully incorporated with pasta. Add the beaten eggs and stir add cheese and half and half.....
salt and pepper stir one more time to make sure everything is coated,
cover with foil and bake for 1 hour 15 to 30 min......serves hot and bubbly.
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