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Dave Roberts' Mac and Cheese

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Cuisine: American Southern

Southern Recipe Restoration Project

Dave Roberts, of the acclaimed Sam & Dave's BBQ1, says his favorite childhood dish was his mom's macaroni and cheese. Here's his version.

Hands on time: 15 minutes  Total time: 1 hour  Serves: 4 to 6


    1 (16-ounce) box rigatoni noodles

    8 ounces shredded sharp cheddar cheese

    8 ounces shredded Monterey Jack cheese

    4 ounces grated fresh Parmesan cheese

    2 cups heavy cream

    Salt and freshly ground pepper (if desired), to taste


Preheat oven to 350 degrees. Bring a large pot of water to boil over high heat. Season with salt ("till it tastes like sea water, " Roberts says). Add the pasta and cook until just tender, about 12 minutes or according to package instructions. Drain well in a colander without rinsing.

Transfer the pasta to a large bowl. Add half the cheddar, Monterey Jack and Parmesan, reserving the remaining half of the cheeses for the top. Add heavy cream and stir to combine. Taste and adjust for seasoning with salt and pepper. Transfer the noodle mixture to a medium gratin dish or casserole. Sprinkle remaining cheddar, Monterey Jack and Parmesan cheeses on top. Bake until bubbly and golden brown, 30 to 45 minutes.

Remove to a rack to cool slightly before serving.


Per serving (based on 4): 1,400 calories (percent of calories from fat, 58), 57 grams protein, 90 grams carbohydrates, 3 grams fiber, 90 grams fat (56 grams saturated), 295 milligrams cholesterol, 1,270 milligrams sodium.

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