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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.