Contrary to what you might expect, we are very amused by The Queen’s Pasta! This delicious take on mac-and-cheese is extra creamy and extra cheesy with both fontina and parmesan cheese. The result is a deliciously nutty and buttery rich sauce that coats the tender rigatoni so beautifully. It’s a dish fit for royalty! The Queen’s Pasta is ready for its culinary coronation!
Ingredients
- 6 tablespoons unsalted butter, cubed, plus more, to taste
- 3 1/2 tablespoons all-purpose flour
- 2 cups milk, warm
- 4 cups rigatoni, cooked
- fontina cheese, to taste, cubed or shredded
- parmesan cheese, to taste, grated
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a large oven-safe dish over medium heat, melt 6 tablespoons of the butter.
Step 3 –While whisking, add the flour to the melted butter and cook, while whisking quickly, until a golden, paste-like substance forms, about 5-8 minutes. Do not let it brown or darken.
Step 4 –Add 2 tablespoons of the warm milk to the flour mixture and stir thoroughly so that it loosens it up.
Step 5 –Gradually whisk the remaining milk into the roux and whisk until it is smooth.
Step 6 –Cook the milk mixture, while stirring constantly, until it starts to bubble and thicken.
Step 7 –Add the cooked rigatoni, the fontina cheese, and the parmesan to the milk mixture and toss to coat.
Step 8 –Add more of the parmesan and the extra butter cubes and stir to combine.
Step 9 –Bake the pasta dish in the oven until the top is bubbling and golden-brown, about 10-15 minutes.
Step 10 –Serve immediately.
