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Five-Cheese Rigatoni

4 reviews
Total Time
Prep: 25 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Shirley Foltz, Dexter, Kansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 13, 2023

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

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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.
    • Test Kitchen Approved

    Five-Cheese Rigatoni

    4 reviews
    Prep Time 25 min
    Cook Time 25 min
    Yield 9 servings

    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
    Text Ingredients

    Directions

    1. Cook rigatoni according to package directions.
    2. 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.
    3. 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.

    Nutrition Facts

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

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