Ingredients

• 2 (16 oz) packs of rigatoni or penne pasta
• 16 cups of water
• 1 1/2 teaspoon seasoned salt
• 2 tablespoons of butter
• 2 (12 oz) cans evaporated milk
• 1/2 cup finely chopped onions
• 1/3 cup finely chopped bell peppers
• 1 garlic clove (crushed)
• 1 cup mayonnaise
• 2 cups grated parmesan cheese
• 3 cups Gouda (Dutch) cheese
• 2 Lb Ground meat

Directions

Season ground meat with seasonings of choice. Bring a large sautée pan to medium high heat and stir meat until cooked.

In a large pot salt the 16 cups of water and bring to a boil. Once boiling add pasta and allow it to cook for 10-15 minutes or until al dente. Drain and set pasta aside. Preheat oven to 350℉.

In the same pot, on medium heat, sauté butter, garlic, onions and bell peppers for 1-2 minutes or until visibly tender. Add cooked ground meat.

Add pasta to sautéed ingredients, along with 1 can of evaporated milk and mix well. Then add seasoned salt, mayonnaise, 1 cup grated parmesan, 2 cups gouda and remaining can of evaporated milk to pasta, continue to mix. Salt to taste.

Pour pasta mixture into a 15-inch x 10-inch x 2-inch rectangular baking dish, sprinkle remaining cup of Parmesan and Gouda cheese on top layer. Place pan on the middle rack in oven uncovered and bake for 45 minutes to 1 hour or until top is golden brown. Let sit for 10 minutes before serving.