Rigatoni with Four Cheeses
Indulge in the ultimate comfort food with this creamy and decadent Rigatoni with Four Cheeses, a symphony of flavors crafted from perfectly al dente rigatoni and a luscious blend of Parmesan, Mozzarella, Fontina, and Gorgonzola cheeses. This recipe begins with a velvety béchamel sauce enhanced by whole milk and heavy cream, creating the perfect base for the cheeses to melt into a smooth, rich sauce. A hint of nutmeg and freshly ground black pepper adds depth, while optional fresh parsley provides a burst of color and freshness. With just 35 minutes from prep to table, this dish is an easy yet elegant option for weeknight dinners or entertaining guests. Serve it piping hot for a meal that’s sure to become a family favorite. Perfect for cheese lovers, pasta enthusiasts, and anyone craving the soul-warming magic of a gourmet-inspired pasta!
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Recipe Information
Ingredients
- 16 oz rigatoni pasta
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1.5 cups Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 1 cup Fontina cheese, shredded
- 0.5 cup Gorgonzola cheese, crumbled
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 0.25 tsp nutmeg (optional)
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the rigatoni according to the package directions until al dente. Drain the pasta and set aside, reserving 1 cup of pasta water.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly to create a smooth roux. Cook for 1-2 minutes until the mixture is pale golden and bubbling.
Gradually pour in the milk and heavy cream, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens slightly.
Reduce the heat to low and stir in the Parmesan, Mozzarella, Fontina, and Gorgonzola cheeses. Stir until all the cheeses are melted and the sauce is smooth and creamy.
Season the cheese sauce with salt, black pepper, and nutmeg (if using). Taste and adjust seasoning if needed.
Add the cooked rigatoni to the cheese sauce and toss to coat evenly. If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Transfer the pasta to serving bowls or a large family-style platter. Garnish with chopped parsley if desired.
Serve immediately and enjoy your rich, cheesy Rigatoni with Four Cheeses.
Nutrition Facts
Calories |
3765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.4 g | 326% | |
| Saturated Fat | 155.5 g | 778% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 7802 mg | 339% | |
| Total Carbohydrate | 187.8 g | 68% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 30.7 g | ||
| Protein | 170.1 g | 340% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 4225 mg | 325% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1328 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
