Cook the pasta in a large pot of salted boiling water until it’s barely al dente. For example, the rigatoni I used said to cook for 13 minutes and I cooked it for 8 minutes. Drain, rinse with cool water and set aside.
Pour the macaroni and cheese mixture into a baking dish and top with bread crumbs & parmesan cheese. Bake until the bread crumbs turn golden brown and cheese bubbles (30ish minutes).
Serve while hot and enjoy!