Saturday, March 07, 2015

Four Cheese Baked Rigatoni

Warning- this is comfort food at its absolute worst, full fat, bad for you, but really delicious. I cook a lot of healthy food so it's ok to splurge sometimes. We had a party planned this week that was cancelled due to weather (again!) which left me with lots of cheese to use. 
This dish is nothing fancy just really good Mac & Cheese!
 lb pasta
1 pint heavy cream
An assortment of cheese, grated (approximately 8 oz) I used Gruyere, sharp cheddar, Monterey Jack and Parmesan
2tbs butter
2tbs flour 
Salt, pepper, cayenne, garlic powder
Panko bread crumbs
Fresh chopped parsley
An addition tbs butter
While pasta is boiling, make a roux with butter and flour, just until cooked not brown. Add heavy cream and whisk until thick on medium heat. Season and add shredded cheese, stirring until melted. If it seems to thick, you can add some milk. Remove from heat. Combine with cooked pasta and transfer to a greased casserole dish. In a sauté pan, melt butter and toss in Panko and parsley. Sprinkle on top of pasta and add a few tablespoons of grated parm. Bake uncovered 20-30 minutes until bubbly and golden brown. 

No comments: