Rigatoni Cheese and Tomato

3 years ago

There are just some dishes that are too good to want to try to lighten up. One of those dishes is my grandmothers Rigatoni Cheese and Tomato. This is a dish my grandmother made for years. My aunt makes it occasionally and my mother tends to make it every so often. As traditions pass on, I of course picked it up, but its something Ill only consider making if family are coming over that enjoy it.

This dish is very different in comparison to regular ole macaroni and cheese dishes. Instead of cheddar this is made with good ole American cheese. The cheese is melted down and incorporated with canned peeled tomatoes that are crushed as theyre being added in. It makes this delicious cheesey, tomatoey sauce that adheres to the pasta as it begins to cool.

This is not a pasta dish you eat while its pipping hot. You have to let this sit for about 20-30 minutes for the cheese to cool down a bit and it sticks to the pasta. If you try to eat it hot the cheese and tomato mixture makes a bit of a soup and its too runny to enjoy the way it should be enjoyed.

To see my grandmothers recipe, check it out on my blog: http://shannonslifestyle.blogspot.com/2013/11/rigatoni-cheese-and-tomato.html

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