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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:

1. Preheat oven to 375° F.
2. Grate cheeses.
3. Cook pasta 3-4 minutes less than recommended.
4. Cook shallots in olive oil and butter for 2-3 minutes.
5. Add in garlic and cook for 30 seconds.
6. Add flour and whisk constantly and cook for 2-3 minutes until golden brown.
7. Pour in milk, stirring continuously for another 1-2 minutes.
8. Add grated cheeses, reserving 1/2 cup. Stir continuously until mixture thickens, about 3-4 minutes.
9. Add salt, pepper and nutmeg.
10. Add pasta to the skillet and toss thoroughly to coat.
11. Top with remaining cheeses and breadcrumbs.
12. Bake for 30-35 minutes or golden brown.