Baked Rigatoni with Four Cheeses

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Julia della Croce’s savory Minestrone Romano Soup to soothe a friend under the weather. Marion Cunningham’s hearty Tamale Pie for a family with a newborn. Beth Hensperger’s delectable Cinnamon Rolls with Irish Cream Glaze to welcome the new neighbors. In times of transition and change, there’s nothing more satisfying than delightful gifts of homemade food. From Our House to Yours brings together over 90 recipes from respected cookbook authors and chefs for portable comfort food that’s easy to make and even easier to share. Benefiting Meals on Wheels of San Francisco, it also includes tips on preparing ahead of time, transporting, and reheating. Dedicated to spreading cheer, From Our House to Yours is a delicious opportunity to feel good and do good at the same time.

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From Our House to Yours: Comfort Food to Give and Share

Authors: A Cookbook To benefit Meals on Wheels of San Francisco photographer: E.J. Armstrong

Date: December 2002

ISBN: 0811836916

Publisher: Chronicle Books

Paperback

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Baked Rigatoni with Four Cheeses
Recipe from: From Our House to Yours
by A Cookbook To benefit Meals on Wheels of San Francisco photographer: E.J. Armstrong
Cookbook Heaven at Recipelink.com

An American classic is updated by James McNair with great cheeses. Although this recipe doesn't freeze well, it will keep in the refrigerator for up to 3 days. It can be reheated in a microwave or a preheated 350 degree oven until heated through; to keep cheese smooth, avoid over baking.

Serves 4 to 6

1 tablespoon salt, plus more to taste
1 pound dried pasta such as fusilli, penne, rigatoni, or ziti
6 tablespoons 3/4 stick) unsalted butter
1/2 cup all-purpose flour, preferably unbleached
4 cups milk
2 cups evaporated milk
Freshly ground pepper to taste
Freshly grated nutmeg to taste
1 1/2 cups each freshly shredded Gruyere cheese (about 5 ounces),
freshly shredded Emmenthaler cheese (about 4 1/2 ounces),
freshly shredded sharp Cheddar cheese (about 5 ounces)
1 cup freshly grated Parmesan cheese (about 4 ounces), preferably Parmigiano-Reggiano

Stir the 1 tablespoon salt into a large pot of rapidly boiling water. Drop the pasta into the boiling water and cook, stirring frequently, until tender but still firm to the bite. Drain into a colander, rinse under cold running water, drain again, transfer to a large bowl, and set aside.
Preheat the oven to 350 degrees Grease a 9-by-13-inch baking dish and set aside.
In a heavy saucepan, melt the butter over low heat. Whisk in the flour and cook, whisking or stirring almost constantly, until bubbly and fragrant, about 5 minutes; do not brown. Remove from heat.
Meanwhile, in a saucepan, combine the milk and evaporated milk and bring just to a boil over medium- high heat. Pour all at once into the butter and flour mixture and whisk until smooth. Season with salt, pepper, and nutmeg. Place the pan over medium heat and cook, whisking or stirring constantly, until thick- ened, about 5 minutes. Pour over the cooked pasta and stir to thoroughly coat the pasta. Spread the pasta evenly in the prepared baking dish.
In a bowl, combine the four cheeses, then sprinkle evenly over the pasta. Lightly dust the top with grated nutmeg and bake until the cheese melts and the pasta is heated through, about 25 minutes.
Transfer the baking dish to the broiler and cook until the cheese is slightly golden, about 3 minutes.

To Make Ahead: Store, covered, in the refrigerator for up to 3 days.

To Reheat: Heat in a microwave or a preheated 350 degree oven until heated through.

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