Four Cheese Baked Skillet Mini Rigs
User Reviews
5
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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
Description
Four Cheese Baked Skillet Mini Rigs is a baked pasta casserole featuring mini rigatoni cooked just shy of al dente and then combined with a creamy four-cheese sauce. The sauce begins with sautéed onions and garlic in butter and olive oil, onto which flour is added to create a roux. Milk and mascarpone cheese are incorporated gradually, followed by freshly grated gruyere, cheddar, and fontina cheeses. This blend delivers a nuanced, rich cheesy flavor and velvety texture. Seasonings like salt, pepper, and nutmeg enhance the sauce's complexity.
After mixing the sauce and pasta, the skillet is topped with remaining cheese and panko breadcrumbs, which bake to form a golden, crisp crust contrasting the creamy interior. The dish offers a comforting balance of gooey cheese and toasted topping.
This baked pasta can serve as a main course or a hearty side dish. It is suitable for occasions that call for a rich, cheesy casserole. The recipe notes highlight that mascarpone adds additional richness, making the dish slightly more oily compared to traditional mac and cheese preparations.
Ingredients
- 1 pound rigatoni pasta mini
- 1 onion sliced, or shallot
- 2 garlic minced or pressde, cloves
- 1/2 teaspoon olive oil
- 5 tablespoons butter unsalted
- 1/4 cup flour
- 2 cups milk
- 1/3 cup mascarpone cheese
- 8 ounces gruyere cheese freshly grated
- 8 ounces cheddar cheese freshly grated, sharp
- 8 ounces fontina cheese freshly grated
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/3 cup panko bread crumbs
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
- The inclusion of mascarpone cheese makes the dish richer and slightly more oily than classic mac and cheese.
User Reviews
Overall Rating
5
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