Four Cheese Baked Skillet Mini Rigs
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- 1 pound(s) mini rigatoni pasta
- 1 shallot sliced
- 2 clove(s) garlic minced
- 1/2 teaspoon(s) olive oil
- 5 tablespoon(s) unsalted butter
- 1/4 cup(s) flour
- 2 cup(s) milk
- 1/3 cup(s) mascarpone cheese
- 8 ounce(s) freshly grated gruyere cheese
- 8 ounce(s) freshy grated sharp cheedar cheese
- 8 ounce(s) grated fontina cheese
- 1/4 teaspoon(s) salt
- 1/2 teaspoon(s) pepper
- 1/4 teaspoon(s) nutmeg
- 1/3 cup(s) 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.
This recipe is a personal recipe added by Delacy and has not been tested or endorsed by MyRecipes.
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Four Cheese Baked Skillet Mini Rigs Recipe at a Glance
- COURSE: Main Dishes