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Rigatoni & cheese, Italian Style
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Rigatoni & cheese, Italian Style
Julie proposes a great decadent classic meal, which everyone loves, the famous macaroni and cheese or “Mac & cheese”, Italian style. In her macaroni and cheese ingredient list, you will find three elements that give the Italian touch to the recipe. Mascarpone cheese, which gives a rich texture to the preparation and unctuous and refine taste. Rapinis, an Italian broccoli that gain more and more in popularity, this element brings another Italian tone and a healthy touch to the meal. Then, she replaced macaroni by rigatonis, another ingredient that brings personality to this classical meal.
Rigatoni & cheese, Italian Style
| Prep time: 20 to 30 minutes |
|---|
| Cooking time: 45 to 45 minutes |
| Servings or yield: For 4 to 6 people |
| Difficulty level: Easy |
| 3 cups (750 mL) rigatoni or macaroni, (about 450 g) |
|---|
| 1 rapini head |
| For béchamel cheese sauce |
| 4 cups (1 L) milk |
| 1 cup mascarpone cheese |
| 1 cup shredded Gruyère cheese |
| 1 cup shredded extra-old Cheddar cheese |
| 1-1/3 cup (75 mL) all-purpose flour |
| 13 tbsp (45 mL) butter |
| 1 tbsp (30 mL) Dijon mustard |
| 1 tsp (5 mL) chopped fresh thyme |
| 1/4 tsp (1 mL) grated nutmeg |
| 1 cloves garlic, minced |
| 1 red hot chilli pepper |
| Salt and pepper, to your taste |
| For topping |
| 1/2 cup (125 mL) panko bread crumbs |
| 1/4 cup (60 mL) grated parmesan cheese |
Preparation
Cut off shabby ends of rapinis and with a knife, split rapini stems, cut rapinis in tw, soak in cold water to rinse and drain.
Fill a large pot of salted water, bring to boil. When water is boiling, cook rapinis until very soft about 5 minutes. Drain and set aside.
Bring the same pot of salted water to boil, cook pasta according to package directions until al dente. Drain, do not rinse. Add some olive oil to prevent pasta to stick together and set aside.
Mince garlic clove. Remove leaves from thyme stem to obtain about 1 tbs.
In large oven casserole dish, melt butter with garlic, red hot pepper and thyme, stirring occasionally, until fragrant, about 2 minutes over medium heat. Whisk in flour; cook, whisking constantly, for 1 minutes. Pour milk in slow steady stream, whisking constantly until smooth; cook, whisking often, until thickened, about 5 to 7 minutes.
Grate in nutmeg about 1/4 tbs, whisk in mustard, salt and pepper to taste. Continue whisking about 1 minute. Add Mascarpone cheese and stir until mascarpone is completely melted. Add Gruyère and Cheddar cheeses, stir until smooth. Add rapinis and stir to combine.
When ready, stir in pasta, mix gently. Preheat oven at 400˚F.
For the topping: In bowl, combine panko with Parmesan cheese and mix well with fingers. Sprinkle evenly over pasta mixture. Bake in oven, no cover at 400 ˚F (200 ˚C) until sauce is bubbly and topping is golden, about 20 to 25 minutes.
Let stand for a couple of minutes before serving.
Tips, Tricks + Culinary ideas
Preparation steps
1 - Cut off shabby ends of rapinis.
2 - With a knife, split rapini stems.
3 - Then cut rapinis in two.
4 - Soak in cold water to rinse and drain.
5 - Fill a large pot of salted water, bring to boil.
6 - When water is boiling, cook rapinis until very soft about 5 minutes.
7 - Drain.
8 - Set aside.
9 - Bring the same pot of salted water to boil, cook pasta according to package directions until al dente.
10 - Drain. Do not rinse, add a drizzle of olive oil to prevent pasta to stick together and set aside.
11 - Mince garlic clove.
12 - Remove leaves from thyme stem to obtain about 1 tbs.
13 - In large oven casserole dish, melt butter with garlic, red hot pepper and thyme, stirring occasionally, until fragrant, about 2 minutes over medium heat.
14 - Whisk in flour; cook, whisking constantly, for 1 minutes.
15 - Pour milk in slow steady stream, whisking constantly until smooth; cook, whisking often, until thickened, about 5 to 7 minutes.
16 - Grate in nutmeg about 1/4 tbs.
17 - Whisk in mustard, salt and pepper to taste.
18 - Continue whisking about 1 minute.
19 - Add mascarpone cheese.
20 - Stir until mascarpone is completely melted.
21 - Add Gruyère and Cheddar cheeses, stir until smooth.
22 - Add rapinis and stir to combine.
23 - Stir in pasta, mix gently.
24 - For the topping: In bowl, combine panko with Parmesan cheese and mix with fingers.
25 - Sprinkle evenly over pasta mixture.
26 - Bake in oven, no cover at 400 ˚F (200 ˚C) until sauce is bubbly and topping is golden, about 20 to 25 minutes.
27 - Let stand for a couple of minutes before serving.
