Photo by Cade Schmidt

Last night, I found myself utterly ravenous.

Though my cupboards and pantry were packed with food, it seemed like I had nothing. For a few weeks now, I lived off burritos and quesadillas, but my taste for Mexican food suddenly ended, as did my binge. Without those options, what could I eat? A sandwich? Um, no. Cereal, cinnamon toast or yogurt? Definitely not. My mind went blank. Then, I suddenly felt an epiphany: macaroni and cheese.

I looked through the pantry and I had no macaroni. I came to the conclusion I would make whatever-type-of-noodles-I-could-find and cheese. I used rigatoni, and called my concoction “rig and cheese.” Mac and cheese is too easy. My roommate took one bite and exclaimed “Oh my God, Megan, this is delicious!” My other roommate, who eats everything with a lime, tabasco sauce or hot sauce, nodded approvingly saying “It tastes better alone!”

The moral of this story is don’t be boring. Don’t give up on a mac and cheese adventure because you are lacking in the mac department. Live a little. Eat some “rig and cheese.”

Whatever-Type-of-Noodles-You-Can-Find and Cheese
Prep time: 15-20 minutes
Cook time: 15-20 minutes
Servings: about 6

1 pound noodles (recommended rigatoni, penne, shells, bow tie, macaroni or similar)
2 tablespoons butter
¼ teaspoon salt
2 tablespoons all-purpose flour
1 cup milk
¼ cup parmesan cheese
3 cups cheddar cheese

Preheat oven to 350 degrees. In a large sauce pan, boil water for noodles and cook them according to package. In the meantime, melt butter in a medium sauce pan. Add salt and flour and simmer for five minutes. Stir in milk adding a quarter of a cup at a time, mixing until thick, and repeating until the milk is gone. Add in parmesan and a cup of the cheddar cheese. Stir until smooth and cheese is melted. Drain the cooked noodles and place them in a 13x9 inch pan. Spread sauce evenly over the noodles.
Evenly distribute remaining cheddar cheese over the noodle mixture. Bake for 15 minutes, or until the cheese is light golden brown.