Five-Cheese Rigatoni
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 9 servings.
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
Ingredients
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1 package (16 ounces) rigatoni or large tube pasta
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2 tablespoons butter
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3 tablespoons all-purpose flour
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1 teaspoon salt
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1/2 teaspoon pepper
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2-1/2 cups whole milk
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1/2 cup shredded Swiss cheese
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1/2 cup shredded fontina cheese
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1/2 cup shredded part-skim mozzarella cheese
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1/2 cup grated Parmesan cheese, divided
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1/2 cup grated Romano cheese, divided
Directions
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1.
Cook rigatoni according to package directions.
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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.
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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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