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.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Brush or spray a 2-quart baking dish with vegetable oil or cooking spray.
Step 2
Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, 8 to 10 minutes, or according to package directions. Drain the pasta and rinse with cold water to stop the cooking. Drain thoroughly and set aside.
Step 3
Meanwhile, in a medium saucepan over medium heat, melt 1 tablespoon of the butter. Add the milk and heat until hot. Add the flour and stir well so that it doesn’t clump. Add 2/3 cup Gruyère, 2/3 cup Cheddar, 1/2 cup Parmigiano-Reggiano, the fontina, and the log of goat cheese. Stir until the cheese is completely melted and the sauce is smooth. Add salt and pepper to taste. Remove from the heat.
Step 4
Place the panko in a small bowl. Melt the remaining 2 tablespoons of the butter and pour it over the panko. Use a fork to stir until the panko is thoroughly coated in butter. Set aside.
Step 5
In a large mixing bowl, place the noodles and pour over the cheese sauce. Transfer to the prepared baking dish. Scatter over the top the remaining 1/3 cup Gruyère, 1/3 cup Cheddar, 1/2 cup Parmigiano-Reggiano, and the crumbled goat cheese. Top with the panko mixture.
Step 6
Bake until browned and bubbling, 20 to 25 minutes. Let stand 10 minutes before serving.
