INGREDIENTS
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serves 4-6
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1 pound mini rigatoni pasta
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1 shallot, sliced
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2 garlic cloves, minced or pressde
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1/2 teaspoon olive oil
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5 tablespoons unsalted butter
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1/4 cup flour
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2 cups milk
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1/3 cup mascarpone cheese
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8 ounces freshly grated gruyere cheese
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8 ounces freshly grated sharp cheddar cheese
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8 ounces freshly grated fontina cheese
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1/4 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon nutmeg
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1/3 cup panko bread crumbs