Baked Goat Cheese Rigatoni

  1. Preheat the oven to 350F.
  2. Brush or spray a 2-quart baking dish with vegetable oil or cooking spray.
  3. Bring a large pot of salted water to a boil.
  4. Add the rigatoni and cook until al dente, 8 to 10 minutes, or according to package directions.
  5. Drain the pasta and rinse with cold water to stop the cooking.
  6. Drain thoroughly and set aside.
  7. Meanwhile, in a medium saucepan over medium heat, melt 1 tablespoon of the butter.
  8. Add the milk and heat until hot.
  9. Add the flour and stir well so that it doesnt clump.
  10. Add 2/3 cup Gruyere, 2/3 cup Cheddar, 1/2 cup Parmigiano-Reggiano, the fontina, and the log of goat cheese.
  11. Stir until the cheese is completely melted and the sauce is smooth.
  12. Add salt and pepper to taste.
  13. Remove from the heat.
  14. Place the panko in a small bowl.
  15. Melt the remaining 2 tablespoons of the butter and pour it over the panko.
  16. Use a fork to stir until the panko is thoroughly coated in butter.
  17. Set aside.
  18. In a large mixing bowl, place the noodles and pour over the cheese sauce.
  19. Transfer to the prepared baking dish.
  20. Scatter over the top the remaining 1/3 cup Gruyere, 1/3 cup Cheddar, 1/2 cup Parmigiano-Reggiano, and the crumbled goat cheese.
  21. Top with the panko mixture.
  22. Bake until browned and bubbling, 20 to 25 minutes.
  23. Let stand 10 minutes before serving.

vegetable oil, kosher salt, rigatoni pasta, unsalted butter, milk, allpurpose, gruyere cheese, grated white cheddar cheese, cheese, grated italian fontina cheese, goat cheese, ground black pepper, goat cheese

Taken from www.epicurious.com/recipes/food/views/baked-goat-cheese-rigatoni-377899 (may not work)

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