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Five-Cheese Rigatoni

Name: Five-Cheese Rigatoni
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 9 servings.
Cuisine: Europe, Italian
Ingredients: 1 package (16 ounces) rigatoni or large tube pasta; 2 tablespoons butter; 3 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon pepper; 2-1/2 cups whole milk; 1/2 cup shredded Swiss cheese; 1/2 cup shredded fontina cheese; 1/2 cup shredded part-skim mozzarella cheese; 1/2 cup grated Parmesan cheese, divided; 1/2 cup grated Romano cheese, divided

4 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 25 min.

Makes

9 servings

Updated: Aug. 17, 2022

Who can resist cheesy pasta hot from the oven? This ooey-gooey rigatoni mac and cheese boasts a homemade white sauce. —Shirley Foltz, Dexter, Kansas

Five-Cheese Rigatoni Recipe photo by Taste of Home

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Ingredients

1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups whole milk
1/2 cup shredded Swiss cheese
1/2 cup shredded fontina cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese, divided

Directions

Cook rigatoni according to package directions.
Preheat oven to 375°. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk; bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in Swiss, fontina, mozzarella, 1/4 cup Parmesan and 1/4 cup Romano cheeses until melted.
Drain rigatoni; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining Parmesan and Romano cheeses. Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

Test Kitchen Tips

To keep pasta from sticking together when cooking, use a large pot with plenty of water. Add a little cooking oil if desired (this also prevents boiling over).

In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.

Check out these 10 ooey-gooey mac and cheese recipes.

Nutrition Facts

3/4 cup: 362 calories, 14g fat (8g saturated fat), 40mg cholesterol, 586mg sodium, 42g carbohydrate (5g sugars, 2g fiber), 18g protein.

Five-Cheese Rigatoni

Ingredients

Directions

Nutrition Facts

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