Four Cheese Baked Skillet Rigatoni

Recipe of the Day 

 Four Cheese Baked Skillet Rigatoni

by howsweeteats

It is bad enough that we had snow last night after a week in the 50's but on top of that I am sick! Ugh! So I am bundled up in bed on the computer searching for that wonderful recipe that stands out for the Recipe of the Day. I found it! To bad Ican't taste anything because this would taste yummy for lunch.

Just looks to good not to be Recipe of the Day. I love cheese and this has FOUR! There really is nothing on the skinny side about this recipe but you just have to indulge once in a while. My mother always says "Moderation in all things". My kids love noodles with cheese and I know they are really going to like this. Beautiful picture as well, nice job. Please see howsweeteats website for some other wonderful recipes, I subscribed to her blog because she makes "my kind of food". 

 Four Cheese Baked Skillet Mini Rigs

serves 4-6

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

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

Heat a large oven-safe skillet over medium heat. Once hot, add in olive oil and butter, then throw in shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes, until soft. Add in garlic and cook for 30 seconds. Add flour to the skillet then whisk constantly to create a roux. Let cook for 2-3 minutes until golden brown. Pour in milk, stirring continuously for another 1-2 minutes. Add in mascarpone and almost all of the grated cheeses, reserving about 1/2 cup of the grated cheese. Stir continuously until mixture thickens, about 3-4 minutes. Season with salt, pepper and nutmeg, then tasted and season more if desired. Add pasta to the skillet and toss thoroughly to coat.

Sprinkle the top of the mixture with remaining cheeses and breadcrumbs. Bake for 30-35 minutes, or until top is golden brown and bubbly. Serve immediately.

Note: this pasta will be more oily then traditional mac and cheese due to the mascarpone.

As always I would love to hear your comments. Thanks so much for stopping by and Happy Monday!

 Dori