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  • Italian Mac & Cheese

    3 votes
    Italian Mac & Cheese
    Prep time:
    Cook time:
    Servings: 3
    by Nanette
    92 recipes
    		 >
    My BFF, Sunny, was coming for dinner with her husband and I was making pork tenderloin with blueberry balsamic sauce, but what to serve as a side dish? She adores Mac & Cheese, so I wanted to serve what she loves. Not being a big fan of traditional mac & cheese, I searched for a recipe that would make us both happy. The two cheeses are main-stays in my refrigerator, so I used them to make it "Italian". It's the perfect combination and a winner!

    Ingredients

    • 1/2 stick of unsalted butter (4oz)
    • 1/4 cup plus 4 T flour
    • 1 cup whole milk
    • 1 cup half & half
    • pinch nutmeg
    • 1/2 cup grated Fontina cheese
    • 1/2 cup grated Mozzarella cheese
    • 1/2 lb. mini Rigatoni
    • 1 tablespoon butter
    • 1/2 cup bread crumbs
    • salt

    Directions

    1. Preheat oven to 425 degrees.
    2. Prepare Rigatoni according to directions, but cook al dente because it will be finished off in the oven.
    3. While pasta is cooking, make cheese sauce:
    4. In a saucepan, melt butter over medium heat.
    5. Add flour and whisk until smooth, 2 minutes.
    6. Keep stirring and gradually add milk and half/half. Stir until smooth.
    7. Simmer mixture until it is thick enough to coat the back of a spoon, approx. 10 min.
    8. Remove from heat and stir in nutmeg and cheeses. Season with salt.
    9. When pasta is cooked, drain and put back in pot.
    10. Pour cheese sauce over cooked Rigatoni in pot
    11. Pour pasta and cheese sauce into a greased 13X9 inch baking dish.
    12. Smooth out top and sprinkle with breadcrumbs.
    13. Dot top with butter.
    14. Bake for 30 minutes until golden brown

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    Reviews

    • Claudia lamascolo
      Claudia lamascolo
      wow with rigatoni what a great idea love this!
      2
      • Jane Evans Bonacci
        Jane Evans Bonacci
        This is a great idea - changing the shape of the pasta gives it a different texture and using Fontina gives it a nice sharp flavor. BTW, to make it easier for people to measure the flour, 1/4 cup plus 4 tbsp = 1/2 cup (4 tbsp=1/4 cup).

        Comments

        • Nanette
          Nanette
          Jane, Thank you for the great tip and for taking the time to look at my recipe. If you should try it, please, let me know how you like it. So grateful. N
          1 reply
          • Jane Evans Bonacci
            Jane Evans Bonacci
            Nanette, it's on the menu for next week! I'll let you know how it turns out.
          • Nanette
            Nanette
            A "wow" from you Claudia is quite a compliment. Thanks! Rigatoni gives this dish a heartiness..something to sink your teeth into.

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