Baked Goat Cheese Rigatoni

Name: Baked Goat Cheese Rigatoni
Yield: makes 6 to 8 servings
Ingredients: Vegetable oil or cooking spray for the baking dish; Kosher salt; 8 ounces dried rigatoni pasta; 3 tablespoons unsalted butter; 3 cups whole milk; 1/4 cup all-purpose flour; 1 cup grated Gruyère cheese; 1 cup grated white Cheddar cheese; 1 cup grated Parmigiano-Reggiano cheese; 1/2 cup grated Italian fontina cheese; 1 4-ounce log soft goat cheese, crumbled; Ground black pepper; 1 cup panko; 1/2 cup crumbled goat cheese (2 ounces), for topping

December 9, 2011

When I am in Dallas, I make sure to stop in at the Palomino, where the chef puts a unique spin on mac and cheese. He uses rigatoni and goat cheese. It’s so creamy and delicious, I finally asked the chef for the recipe so I can make it myself at home! Make sure to use regular, unflavored soft goat cheese.

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