Four Cheese Rigatoni Recipe

Boil the Rigatoni

In a large pot, bring water to a boil. Add salt and rigatoni pasta, cooking according to package instructions until al dente. Drain and set aside.

Prepare the Roux

In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 2 minutes until it turns a light golden color.

Add Milk

Gradually add the milk to the roux, whisking constantly to prevent lumps. Continue to cook until the mixture thickens, about 5-7 minutes.

Incorporate the Cream Cheese

Add the cream cheese, stirring until it fully melts into the sauce.

Add the Cheeses

Stir in the mozzarella, cheddar, Parmesan, and Pecorino Romano cheeses until fully melted and combined.

Season the Sauce

Add the garlic powder, black pepper, and nutmeg to the cheese sauce, stirring well to combine.

Combine Pasta and Sauce

In a large mixing bowl, combine the cooked rigatoni with the cheese sauce. Mix until the pasta is evenly coated.

Prepare Breadcrumb Topping

In a small bowl, mix breadcrumbs with olive oil until well coated.

Assemble for Baking

Preheat your oven to 350°F (175°C). Transfer the pasta mixture into a baking dish and evenly spread the breadcrumb topping over the top.

Bake

Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.

Garnish and Serve

Remove from oven, sprinkle with chopped parsley, and serve hot.