Preheat oven to 375 degrees. Spray a 3-quart baking dish with nonstick spray; set aside. Cook pasta according to package directions; drain and return to pot.
If you like your mac and cheese extra creamy and cheesy (and who doesn't?!), this recipe is for you! It takes a little time but that's because of shredding the five different kinds of cheeses that make up this recipe. We promise you won't regret it.
Servings and Ingredients
|1 (16-oz.) pkg. Hy-Vee rigatoni pasta|
|2 c. Hy-Vee whole milk|
|5 tbsp. Hy-Vee unsalted butter, divided|
|3 tbsp. Hy-Vee all-purpose flour|
|4 oz. Fontina cheese, shredded, about 1 c.|
|3 ½ oz. Gruyere cheese, shredded, about 1 c.|
|3 ½ oz. Hy-Vee yellow Cheddar cheese, shredded, about 1 c.|
|¾ oz. Pecornio Romano cheese, finely shredded, about 1/4 c.|
|½ tbsp. hot Hungarian paprika, or Hy-Vee paprika, plus additional for garnish|
|¼ tsp. kosher salt|
|1 dash(es) Hy-Vee ground nutmeg|
|½ c. Hy-Vee plain panko bread crumbs|
|2 oz. Soiree shredded Parmesan cheese, about 1/2 c.|
|Fresh basil leaves, for garnish|
Things To Grab
- Hy-Vee nonstick cooking spray
- 3-quart baking dish
- Large pot
- Small saucepan
- Heavy medium saucepan
- Small bowl
For sauce, heat milk in a small saucepan just until boiling. Melt 3 tablespoons butter in a heavy medium saucepan over medium-low heat; whisk in flour. Cook and stir 1 minute or until fragrant. Slowly whisk in hot milk. Cook and stir for 5 minutes or until sauce coats the back of a spoon. Stir in Fontina, Gruyere, Cheddar, and Pecorino Romano cheeses until melted. Stir in 1/2 teaspoon paprika, salt, and nutmeg. Add cheese sauce to cooked pasta; stir gently to coat.
Transfer pasta mixture to prepared dish. Melt remaining 2 tablespoons butter. Stir in panko and Parmesan; sprinkle on pasta. Bake 30 minutes or until bubbly. Let stand 10 minutes. Sprinkle additional paprika on top and, if desired, garnish with basil.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 55mg
- Sodium: 370mg
- Total Carbohydrates: 36g
- Protein: 16g