Three Cheese and Chicken Baked Rigatoni
Description
This is an easy weeknight dinner that will not disappoint. Substitute your favorite cheeses if you wish. You can even leave out the chicken for a vegetarian dish, if your prefer. Either way, it is delicious!
Ingredients
1 lb. rigatoni
8 oz. fresh mushrooms
1 small yellow onion, diced
1/2 T. olive oil
5 T. unsalted butter
3 cloves garlic, minced
1/4 c. all-purpose flour
2 c. milk, 1% is fine
1/4 t. salt
1/4 t. black pepper
8 oz. Mozzarella cheese, grated
8 oz. smoked Gouda, grated (or substitute your favorite)
8 oz. Provolone cheese, grated
10-12 oz. grilled chicken, diced
Directions
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Preheat oven to 375 degrees.
Cook pasta a few minutes less than package directions.
In a large oven-safe skillet, melt butter and combine it with the olive oil over medium heat. When the butter is melted, saute onions and mushrooms until tender. Add in the garlic and cook for a minute longer.
Sprinkle the onions, garlic, and mushrooms with the all-purpose flour and whisk well. Allow the flour/butter mixture to cook for a minute or two. Begin to slowly whisk in the milk making sure to work through any clumps. Season with the salt and black pepper.
When the milk is well combined with the flour/butter, reduce the heat to low. Reserve about 1/3 of each of the cheeses and set aside.
Stir in remaining cheese and stir until the sauce is smooth and creamy. Add in grilled chicken and stir to combine. Combine the sauce with the cooked pasta. Add additional salt and pepper if desired.
If the skillet is oven-safe, sprinkle the remaining cheese over the skillet. If the skillet is not oven-safe, transfer the pasta to a large 9x13 casserole dish, then top with the remaining cheese.
Bake for 30 minutes, or until the cheese is melted and bubbly.
Allow the pasta to cool for a few minutes before serving.