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Hi John!
Happy New Year and welcome to the first recipe of the month for 2020. We’re kicking off the year right with a real crowd-pleaser: Kwame Onwuachi’s Baked Rigatoni.
And be sure to keep an eye on your inbox for another can’t-miss recipe in February! Each month features a world class recipe from a chef who's helping us end childhood hunger.
Happy cooking!
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Photo Credit: Scott Suchman |
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Kwame Onwuachi’s Baked Rigatoni
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Serves 15 |
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Ingredients
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½ cup butter |
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½ cup flour |
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3 cups milk |
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2 cups of heavy cream |
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3 ounces cream cheese |
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1 teaspoon black pepper |
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1 tablespoon minced garlic |
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5 ounces grated yellow cheddar, divided in half |
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5 ounces grated smoked gouda, divided in half |
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3 ounces grated pepper jack, divided in half |
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3 ounces grated provolone, divided in half |
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14 ounces rigatoni |
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2 cups bread crumbs |
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Salt, as needed |
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Method
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1.
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Preheat oven to 350 degrees.
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2.
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Set a large pot filled with salted water on high heat and boil pasta until tender. Strain and cool.
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3.
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Melt the butter in a medium saucepan. Add the garlic and sauté for 3 minutes over medium-low heat. Add the flour and fold together with a rubber spatula, cooking 5 minutes more. Slowly whisk in the milk until fully incorporated. Add the cream cheese, pepper, and half of each of the other cheeses.
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4.
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In a large mixing bowl, mix the pasta with the cheese sauce and season with salt. Add the remaining cheeses and place in a 9-by-13-inch baking pan. Bake uncovered for 20 minutes. Cover the surface with the bread crumbs and cook for another 15 minutes, or until the crumbs are golden brown. Cool for 10 minutes before serving.
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ABOUT THE CHEF: Kwame Onwuachi
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Kwame Onwuachi is an American-Nigerian chef based in Washington, D.C. He was a contestant on Top Chef in 2015. He has been recognized by Food & Wine magazine, Esquire magazine, and the James Beard Foundation as one of the best chefs in America.
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