Go Back

Four Cheese Baked Skillet Mini Rigs

5 from 17 votes
Leave a Review »

Ingredients

  • 1 pound mini rigatoni pasta
  • 1 shallot, sliced
  • 2 garlic cloves, minced or pressde
  • 1/2 teaspoon olive oil
  • 5 tablespoons unsalted butter
  • 1/4 cup flour
  • 2 cups milk
  • 1/3 cup mascarpone cheese
  • 8 ounces freshly grated gruyere cheese
  • 8 ounces freshly grated sharp cheddar cheese
  • 8 ounces freshly grated fontina cheese
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1/3 cup panko bread crumbs

Instructions 

  • 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.

Notes

Note: this pasta will be more oily then traditional mac and cheese due to the mascarpone.
Instagram

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!