Description
This Pasta Queen’s Mac and Cheese Bake is a creamy, cheesy comfort food classic elevated with a rich béchamel sauce and a golden baked crust. Made with rigatoni pasta, Fontina, and Parmesan cheeses, it’s perfect for a cozy family dinner or a crowd-pleasing side dish.
Ingredients
Scale
For the Pasta and Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2–3 cups whole milk, warmed
- Pinch of salt
- Pinch of black pepper
- 8 ounces (about 1/2 pound) rigatoni or your favorite pasta shape
For the Cheese Mixture
- 1 cup Fontina cheese, cubed (more or less to taste)
- 3/4 cup Parmesan cheese, grated, plus more for topping
- 2 tablespoons unsalted butter, cubed, for topping
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until just al dente according to package instructions. Drain and set aside.
- Make the Béchamel Sauce: In a large oven-safe skillet or saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1–2 minutes until the mixture is bubbling but not browned. Gradually pour in the warmed milk, whisking constantly, until the sauce thickens to a creamy consistency. Season with a pinch of salt and black pepper.
- Add Pasta and Cheese: Stir the cooked pasta into the warm béchamel sauce along with the cubed Fontina and grated Parmesan cheese. Toss gently until the pasta is evenly coated and the cheese starts to melt.
- Finish and Top: Sprinkle additional grated Parmesan over the top of the pasta mixture and dot with small cubes of butter to help form a golden crust while baking.
- Bake the Dish: Preheat the oven to 400°F (200°C). Place the skillet or oven-safe pan in the oven and bake for about 10 minutes, until the top is bubbling and golden brown.
- Serve: Allow the baked mac and cheese to cool for a few minutes, then serve immediately for the best texture and flavor.
Notes
- Use a sturdy oven-safe skillet or sauté pan to go directly from stovetop to oven without transferring.
- Fontina cheese melts beautifully and adds a creamy texture, but you may substitute with mild mozzarella or Gruyère.
- For a crispy topping, consider adding breadcrumbs mixed with Parmesan on top before baking.
- Adjust the milk quantity depending on how thick or creamy you prefer the béchamel sauce.
- Make sure the pasta is cooked just al dente since it will continue to cook in the oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
