Preheat oven to 375. Grate cheeses, placing them together in large bowl. Boil water and prepare pasta according to directions, cooking 3-4 min less than called for time.
Heat a large oven safe skillet over med heat. Once hot, add in olive oil and butter, then throw shallots with pinch of salt. Stir to coat and cook 2-3 min until soft. Add in garlic and cook for 30 sec
Add flour to the skillet then whisk constantly to create a roux. Let cook for 2-3 min until golden brown. Pour in milk, stirring continuously for another 1-2 min.
Add in mascarpone & almost all of the grated cheeses, reserve about 1/2 cup of grated cheese. Stir continuously until mixture thickens. Season with salt, pepper, & nutmeg. Add pasta and toss to coat.
Sprinkle the top of the mixture with remaining cheese and breadcrumbs. Bake for 30-35 minutes or until top is golden brown and bubbly. Serve immediately. Enjoy!! :)
Picture courtesy of "How Sweet it is" blog!
- 1.0lb Mini rigatoni pasta
- 1.0 Shallot, sliced
- 2.0 Garlic cloves, minced
- 0.0tsp Olive oil
- 5.0Tbsp Undated butter
- 0.0c Flour
- 2.0c Milk
- 0.0c Mascarpone cheese
- 8.0oz Grated gruyere cheese
- 8.0oz Grated sharp cheddar cheese
- 8.0oz Grated fontina cheese
- 0.0tsp Salt
- 0.0tsp Pepper
- 0.0tsp Nutmeg
- 0.0c Panko bread crumbs