Creamy Four Cheese Baked Rigatoni
Instructions
- 1
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil.
- 2
Cook the rigatoni according to package directions until just al dente (about 2 minutes less than package time). Drain and set aside.
- 3
While pasta cooks, mince the garlic cloves finely. In a small bowl, combine panko breadcrumbs with olive oil and set aside.
- 4
In a large saucepan or Dutch oven, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- 5
Whisk in the flour and cook for 2 minutes, stirring constantly to create a roux. This removes the raw flour taste.
- 6
Gradually pour in the milk and cream, whisking continuously to prevent lumps. Bring to a gentle simmer.
- 7
Reduce heat to low. Add the Italian herbs, nutmeg, salt, and pepper. Stir in the mozzarella, cheddar, and half of the Parmesan cheese.
- 8
Continue stirring until all cheeses are melted and the sauce is smooth and creamy, about 3-4 minutes.
- 9
Gently fold in the crumbled Gorgonzola, allowing some chunks to remain for pockets of tangy flavor.
- 10
Add the cooked rigatoni to the cheese sauce and toss until every piece is thoroughly coated.
- 11
Transfer the cheesy pasta to a greased 9x13 inch baking dish, spreading it evenly.
- 12
Sprinkle the remaining Parmesan cheese over the top, then evenly distribute the oiled panko breadcrumbs.
- 13
Bake uncovered for 25-30 minutes until the top is golden brown and the edges are bubbling.
- 14
Remove from oven and let rest for 5 minutes. Garnish with fresh chopped parsley before serving.
Chef's Note
"The key to an ultra-creamy sauce is undercooking your pasta slightly—it will finish cooking in the oven while absorbing all that cheesy goodness. Don't skip the resting time after baking; it allows the sauce to thicken perfectly for clean servings."
