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Ingredients
- 16 ounces, weight Rigatoni Noodles, Cooked And Drained
- 1 quart Milk
- 16 ounces, weight Velveeta Cheese Block, Cubed, Divided
- 8 ounces, weight Cream Cheese, Cubed, Divided
- 4 ounces, weight Butter
Method
- Preheat oven to 350 degrees F.
- In an 11 x 15 pan, place cooked rigatoni noodles.
- Set aside.
- Meanwhile, in a medium saucepan, combine milk, half of the cubed Velveeta cheese, and half of the cubed cream cheese.
- Cook on low heat until cheese has melted.
- Scatter remaining cubed Velveeta and cream cheese pieces evenly over noodles.
- Pour cheese-milk mixture over noodles and stir a little just to make sure noodles are covered.
- Place butter in a small saucepan and heat on low until melted.
- Pour melted butter evenly over mixture.
- Bake at 350 degrees F until golden brown and bubbly, about 1 hour.
