Description
This delicious Mac and Cheese Bake features creamy béchamel sauce combined with tender rigatoni pasta and a blend of Fontina and Parmesan cheeses. Finished with a golden, bubbly crust baked to perfection, it’s a comforting and cheesy casserole perfect for a family meal or cozy dinner.
Ingredients
Scale
For the Mac and Cheese Bake
- 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
- 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 or your preferred pasta and cook until just al dente following the package instructions. Drain the pasta and set aside to keep warm.
- 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 bubbles but does not brown. Gradually pour in the warmed milk while whisking constantly, cooking until the sauce thickens to a creamy consistency. Season with a pinch of salt and black pepper to taste.
- Add Pasta and Cheese: Stir the cooked pasta into the warm béchamel sauce. Add the cubed Fontina cheese and grated Parmesan cheese, gently tossing to ensure the pasta is evenly coated and the cheese begins to melt into the sauce.
- Finish and Top: Sprinkle extra grated Parmesan cheese over the pasta mixture. Dot the top with small cubes of the remaining 2 tablespoons unsalted butter to promote a golden, crispy crust during baking.
- Bake the Dish: Preheat your oven to 400°F (200°C). Place the skillet or oven-safe pan with the pasta mixture into the oven and bake for about 10 minutes, or until the top is bubbly and beautifully golden-brown.
- Serve: Remove from the oven and let the mac and cheese bake cool for a few minutes. Serve immediately to enjoy the creamy texture and rich flavors at their best.
Notes
- Use whole milk warmed to prevent lumps in the béchamel sauce and to help it thicken smoothly.
- Rigatoni is recommended, but feel free to substitute with other sturdy pasta shapes like penne or ziti.
- Adjust cheese quantities to your preference for a milder or more sharp cheese flavor.
- Use an oven-safe skillet or transfer the pasta to a baking dish before baking if your pan is not heat proof.
- Letting the dish rest briefly after baking allows the sauce to thicken slightly for better consistency.
