Four Cheese Baked Skillet Mini Rigs

Ingredients • 1 pound mini rigatoni pasta • 1 shallot, sliced • 2 garlic cloves, minced or pressed • 1/2 tsp olive oil • 5 tbsp unsalted butter • 1/4 cup flour • 2 cups milk • 1/3 cup mascarpone cheese • 8 oz freshly grated Gruyere cheese • 8 oz freshly grated sharp cheddar cheese • 8 oz freshly grated fontina cheese • 1/4 tsp salt • 1/2 tsp pepper • 1/4 tsp nutmeg • 1/3 cup Panko bread crumbs

Instructions 1. Preheat oven to 375F. Grate cheeses, placing them together in a large bowl. Boil water and prepare pasta according to directions, cooking for 3-4 minutes less than called for time 2. Heat a large oven safe skillet over medium heat. Once hot, add olive oil and butter, then throw in shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes, until soft. Add in garlic and coif for 30 seconds. Add flour to the skillet, then whisk constantly to create a roux. (Continued on next page)

Let cool for 2-3 minutes until golden brown. Pour in milk, stirring continuously for another 1-2 minutes. Add in mascarpone and almost all of the grated cheeses, reserving about 1/2 cup of the grated cheese. Stir continuously until mixture thickens, about 3-4 minutes. Season with salt, pepper, and nutmeg, then taste it and season more of desired. Add pasta to the skillet and toss throughly to coat 3. Sprinkle the top of the mixture with remaining cheese and breadcrumbs. Bake for 30-35 minutes, or until top is golden brown and bubbly. Serve immediately