Mac and Cheese

Because I don't eat meat or seafood I am always on the lookout on how to make some killer baked Mac and Cheese. My old recipe included an egg wash which my family loved but I wasn't crazy about. I saw a recipe on another blog and have now made it twice but made some changes to what worked best for me.

Ingredients:
8 oz shredded Sharp Cheddar
8 oz shredded Fiesta Blend (Monterey Jack, Cheddar and other cheeses)
7 oz Parmesean cheese (or 8 oz- I can only find 7 oz bags)
2 cups Heavy Cream (I used heavy whipping cream because that's all I could find)
16 oz pasta (I use penne)

Cook pasta per the box directions. Make sure you don't cook too long because pasta will cook when baking too.

Reserve about 1/4-1/3 of the cheese to sprinkle on the top before baking. (I reserve the Cheddar and Fiesta cheese for the topping.)

On the stove, I add about half the cream and slowly add the cheeses to melt. I continually add the cream and cheeses until all is melted.

After pasta is finished cooking, drain and add pasta back in pot. Then add the melted cheese/cream mixture to the pot and mix thoroughly.

Pour mixed pasta and cheese into greased casserole dish. Sprinkle cheese on top and bake at 350 for 30-45 minutes.