Baked Two-Cheese Rigatoni

Name: Baked Two-Cheese Rigatoni
Prep time: 30 min
Total time: 1 h
Yield: 8
Ingredients: 4 tbsp. unsalted butter, divided, plus more for baking dish; 1 16-oz. package rigatoni; 3 tbsp. all-purpose flour; 2 garlic cloves, chopped; 3 c. half-and-half; 12 oz. white Cheddar cheese, grated; Kosher salt; black pepper; 6 oz. Fontina cheese, grated; 1 c. coarse fresh breadcrumbs

By Marian Cooper Cairns, Dawn PerryPublished: Oct 21, 2015

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Brian Woodcock

Yields:

Prep Time:

30 mins

Total Time:

1 hr

This fancy spin on mac and cheese also works as a perfect Thanksgiving side.

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Ingredients

4 Tbsp. unsalted butter, divided, plus more for baking dish
1 16-oz. package rigatoni
3 Tbsp. all-purpose flour
2 garlic cloves, chopped
3 cups half-and-half
12 oz. white Cheddar cheese, grated
Kosher salt
black pepper
6 oz. Fontina cheese, grated
1 cup coarse fresh breadcrumbs

Directions

1. Step 1Preheat oven to 375 degrees F. Butter a 3-quart baking dish.
2. Step 2Cook pasta according to package directions.
3. Step 3Meanwhile, melt 3 tablespoons butter in a large saucepan over medium heat. Whisk in flour and garlic and cook, whisking 1 minutes. Whisk in half-and-half and cook, whisking until thickened, 4 to 6 minutes. Remove from heat and whisk in Cheddar until smooth. Fold in pasta. Season with salt and pepper. Transfer to prepared baking dish.
4. Step 4Melt 1 tablespoon butter. Toss together Fontina, breadcrumbs, and melted butter; sprinkle over pasta. Bake until golden and bubbly, 25 to 30 minutes.