How to Cook Four Cheese Baked Skillet Rigatoni

by Kristeena Rheault

Supplies

  • 1 Pounds Mini rigatoni pasta
  • 1 Shallot, sliced
  • 2 Garlic cloves, minced
  • ½ Teaspoons Olive oil
  • 5 Tablespoons Undated butter
  • ¼ Cups Flour
  • 2 Cups Milk
  • ⅓ Cups Mascarpone cheese
  • 8 Ounces Grated gruyere cheese
  • 8 Ounces Grated sharp cheddar cheese
  • 8 Ounces Grated fontina cheese
  • ¼ Teaspoons Salt
  • ½ Teaspoons Pepper
  • ¼ Teaspoons Nutmeg
  • ⅓ Cups Panko bread crumbs
  • Instructions

    Step 1

    Ingredients

    Step 2

    Preheat oven to 375. Grate cheeses, placing them together in large bowl. Boil water and prepare pasta according to directions, cooking 3-4 min less than called for time.

    Step 3

    Step 4

    Heat a large oven safe skillet over med heat. Once hot, add in olive oil and butter, then throw shallots with pinch of salt. Stir to coat and cook 2-3 min until soft. Add in garlic and cook for 30 sec

    Step 5

    Add flour to the skillet then whisk constantly to create a roux. Let cook for 2-3 min until golden brown. Pour in milk, stirring continuously for another 1-2 min.

    Step 6

    Add in mascarpone & almost all of the grated cheeses, reserve about 1/2 cup of grated cheese. Stir continuously until mixture thickens. Season with salt, pepper, & nutmeg. Add pasta and toss to coat.

    Step 7

    Step 8

    Step 9

    Sprinkle the top of the mixture with remaining cheese and breadcrumbs. Bake for 30-35 minutes or until top is golden brown and bubbly. Serve immediately. Enjoy!! :)

    Step 10

    Picture courtesy of "How Sweet it is" blog!