- 1 pound rigatoni pasta
2 garlic cloves, minced or pressde
½ teaspoon olive oil
5 tablespoons unsalted butter
- ¼ cup flour
2 cups milk
⅓ cup mascarpone cheese
- 8 ounces freshly grated Parmesan cheese
8 ounces freshly grated sharp cheddar cheese
- 8 ounces freshly grated mozzarella cheese
¼ teaspoon salt
⅛ teaspoon garlic salt
½ teaspoon pepper
⅓ cup panko bread crumbs
- ¼ cup Italian style bread crumbs
- 1 cup shredded chicken
Preheat oven to 375 degrees F. Grate cheeses, placing them together in a
large bowl. Boil water and prepare pasta according to directions,
cooking for 3-4 minutes less than called-for time.
Heat a large oven-safe skillet over medium heat. Once hot, add in olive
oil and butter, then throw in a pinch of salt. Stir to coat and cook for
2-3 minutes, until soft. Add in garlic and cook for 30 seconds. Add
flour to the skillet then whisk constantly to create a roux. Let cook
for 2-3 minutes until golden brown. Pour in milk, stirring continuously
for another 1-2 minutes. Add in mascarpone and almost all of the grated
cheeses, reserving about 1/2 cup of the grated cheese. Stir continuously
until mixture thickens, about 3-4 minutes. Season with salt, pepper and
garlic salt, then taste and season more if desired. Add pasta and
shredded chicken to the skillet and toss thoroughly to coat.
Sprinkle the top of the mixture with remaining cheeses and breadcrumbs.
Bake for 30-35 minutes, or until top is golden brown and bubbly. Serve
Note: this pasta will be more oily then traditional mac and cheese due to the Mascarpone.
Original Recipe: aleighjoyful.blogspot