Four Cheese Baked Skillet Rigatoni
So, if you’ve been following my cooking adventures, you’ve probably noticed that macaroni and cheese type dishes has been a constant struggle for me. And I don’t know why doing basically a super fancy mac n cheese would make it any better
But first, let me show you a picture of all the ingredients. I’ve just seen a lot of other blogs do it and I think it’s cool…
There are indeed four types of cheeses. Sharp cheddar, gruyere, fontina, and mascarpone. I didn’t even know what the hell mascarpone was. And I tried a little bit of it, and I don’t get what the big deal was. I also couldn’t find fontina anywhere, so I had to settle for a fontina provolone blend, and I could only get five ounces of it, instead of the 8 that was needed.
Also, I did not have a skillet big enough to do all of these things in, so I had to do it the old fashioned way of noodles in one pot, sauce in the other:
And yes. I did make a giant mess making the sauce.
Anyway, maybe it was because I may have overcooked the sauce part when it was in the roux phase, or maybe I really did need those extra three ounces of fontina, but the sauce was so-so. It wasn’t bad, I’m just pretty sure I screwed something up somewhere that would have made it awesome.
And then I re-heated some for dinner last night and my roommate said it smelled bad. So. That boosted my confidence.
Anyway. The fight to make good mac-n-cheese continues. One day, it’ll happen.