"Italian" Macaroni and Cheese

Thank you for the e-mails concerning my status and I can assure you I am alive and marginally well.  I did have my doubts though and was so concerned this morning when I drifted into consciousness I asked Hot Dog Dude if he could place a mirror in front of my mouth just to be sure.

He wasn't in the mood to humor me, like I was totally in the mood to humor him today when he requested I redo the same invoices I've done three times in a row now. Oh how far we fall some days.  Some days just call for comfort in the way of a hot cheesy, casserole.

Italian Macaroni and Cheese (For the record there is absolutely nothing Italian about this, but my cousin calls it that and I think that is sweet.)

1 pound dried rigatoni noodles

4 tablespoons butter

4 tablespoons all-purpose flour

6 cups milk

8 ounces cheddar cheese, cut in thin slices

Salt

Pepper

Pinch ground nutmeg

Preheat oven to 350 degrees F.

Place a large pot of water on to boil and add a few teaspoons salt, once it's boiling vigorously add the rigatoni noodles.  Cook about 10 minutes or until al dente.

Place the butter in a medium saucepan and turn on medium heat and let the butter melt.  Add the flour and whisk until smooth, cook one minute and add the milk, a little salt, pepper, and a pinch of nutmeg.  Simmer on low heat until ready to assemble the casserole. 

Drain the noodles.  Spray a casserole dish about an 11" x 13" sized one with no-stick spray and place half of the noodles on the bottom.  Add half of the cheese slices over that, sprinkle with a little S&P and pour half of the milk mixture over that.  Add the other half of the noodles, other half of the cheese, and the rest of the milk.  

Bake for 40-45 minutes or until most of the liquid is absorbed and the tops of the noodles are getting brown and crispy.

Enjoy,

Gina