Four Cheese Baked Skillet Mini Rigs
User Reviews
5.0
84 reviews
Excellent
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Servings
4 to 6
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Course
Main Course
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Cuisine
American
Four Cheese Baked Skillet Mini Rigs
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This delightful recipe is easy to follow and perfect for any occasion.
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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
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Instructions
- 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.
Notes
- Note: this pasta will be more oily then traditional mac and cheese due to the mascarpone.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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