Five Cheese Rigatoni

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I love pasta.

I absolutely love it.

Especially when it’s covered in rich, delicious cheese.

Today I had to have a little last minute surgery and anesthesia makes me crave meals like this.  You know, after I get over the “oh-my-god-I’m-going-to-throw-up-and-also-I-feel-like-I’m-dying” feeling.  If you’ve ever been on anesthesia and not reacted well, you probably have some kind of clue to what I’m sayin’.  And if you haven’t, consider yourself lucky.  You are not missing anything (I swear)!

But on the bright side, I’m feeling much better, doped up on Loritab, and am on my way to enjoying a nice big bowl of cheesy pasta in the very near future.

Life is great, isn’t it?

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Ingredients:

8 oz. rigatoni pasta

1/4 c. butter

2 cloves garlic, minced

1 c. whole milk

6 oz. cottage cheese

1 c. cheddar cheese, grated

1 c. mozzarella cheese, grated

1 c. Swiss cheese, grated

1/4 c. Parmesan cheese, grated + more for top

1/4 tsp. garlic powder

1/4 tsp. onion powder

Dash paprika

Dash ceyenne pepper

Salt and pepper, to taste

1/4 c. Panko bread crumbs

1 Tbs. butter, melted

Boil pasta according to directions until it is al dente (normally about 8-9 minutes).  Drain and set aside.  Preheat oven to 350* F.

Meanwhile, melt the butter and brown the garlic until fragrant in a medium sauce pan.  Add the flour until it forms a roux.  Stir in the milk and all five cheeses.  Allow the cheeses to melt (the cottage cheese will not melt, but will make it super creamy and delicious, trust me).

Add garlic powder, onion powder, paprika, ceyenne, salt, and pepper.  Stir well.  Add pasta and mix to coat.

Butter an 8×8 casserole dish and add pasta, spreading it smoothly.  Combine panko and melted butter.  Sprinkle the bread crumbs and extra parmesan on top of the pasta.  Bake for 20 minutes or until bubbly.

Serves 2.

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Revel in happy, pasta related bliss.

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You can do that, right?

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I have faith in you.

XOXO Sara

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