Five-Cheese Rigatoni

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

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.
  • Five-Cheese Rigatoni

    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

    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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