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Skillet Four Cheese Rigatoni
Yield: serves 4-6
Ingredients:
- 1 pound mini rigatoni pasta
- 1 shallot, sliced
- 2 garlic cloves, minced or pressde
- 1/2 teaspoon olive oil
- 5 tablespoons unsalted butter
- 1/4 cup flour
- 2 cups milk
- 1/3 cup mascarpone cheese
- 8 ounces freshly grated gruyere cheese
- 8 ounces freshly grated sharp cheddar cheese
- 8 ounces freshly grated fontina cheese
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1/3 cup panko bread crumbs
Directions:
- Preheat oven to 375° F.
- Grate cheeses.
- Cook pasta 3-4 minutes less than recommended.
- Cook shallots in olive oil and butter for 2-3 minutes.
- Add in garlic and cook for 30 seconds.
- Add flour and whisk constantly and cook for 2-3 minutes until golden brown.
- Pour in milk, stirring continuously for another 1-2 minutes.
- Add grated cheeses, reserving 1/2 cup. Stir continuously until mixture thickens, about 3-4 minutes.
- Add salt, pepper and nutmeg.
- Add pasta to the skillet and toss thoroughly to coat.
- Top with remaining cheeses and breadcrumbs.
- Bake for 30-35 minutes or golden brown.