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Three Cheese Bake Rigatoni
Ingredients
- 1 pound rigatoni
- 8 ounces fresh mushrooms
- 1 small yellow onion, diced
- 1/2 tablespoon olive oil
- 5 tablespoons butter (I used unsalted)
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups milk (I used 1%)
- 1/4 teaspoon salt,
- 1/4 teaspoon black pepper
- 8 ounces mozzarella cheese, grated 8 ounces smoked gouda, grated 8 ounces provolone cheese, grated
- 10-12 ounces grilled chicken, diced *optional
- Recipe: http://www.centercutcook.com/three-cheese-baked-rigatoni/
Directions
- DIRECTIONS Pre-heat your oven to 375 degrees. Cook pasta for a few minutes less than package directions. In a large oven-safe skillet (something like this), melt 5 tablespoons butter and combine it with 1/2 tablespoon olive oil over medium heat. When the butter is melted, sauté the onions and mushrooms until tender. Add in the garlic and cook for a minute longer. Sprinkle the onions, garlic, and mushrooms with 1/4 cup all-purpose flour and whisk well. Allow the flour/butter mixture to cook for a minute or two. Begin to slowly whisk in the milk making sure to work through any clumps. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper – more or less to taste. When the milk is well combined with the flour/butter, reduce the heat to low. Reserve about 1/3 of each of the cheeses and set aside. Stir in remaining cheese and stir until the sauce is smooth and creamy. Add in grilled chicken if you wish and stir to combine. Combine the sauce with the cooked pasta. Add additional salt and pepper if you wish. If your skillet is oven-safe, sprinkle the remaining cheese over the skillet. If your skillet is not oven-safe, transfer the pasta to a large casserole dish (something like a 9 x 13), then top with the remaining cheese. Bake for 30 minutes, or until the cheese is melted and bubbly. Allow the pasta to cool for a few minutes before serving. Enjoy!
- Recipe: http://www.centercutcook.com/three-cheese-baked-rigatoni/
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