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Rigatoni with Panko and Nutmeg Crust in Mac and Cheese–Style Cheese Sauce

Rigatoni with Panko and Nutmeg Crust in Mac and Cheese–Style Cheese Sauce

A creamy and crunchy take on the classic mac and cheese, with rigatoni coated in a smooth cheese sauce and a golden panko topping flavored with nutmeg. Ideal for lovers of comforting pasta with a crunchy twist.

  • Servings: 4
  • Prep: 10 min
  • Cook: 20 min

Ingredients

  • 360 g rigatoni
  • 50 g panko
  • 4 units shallot, chopped
  • 2 g nutmeg, grated
  • 2 units leek, thinly sliced into half-moons
  • 80 g Parmesan cheese
  • 400 ml milk
  • 40 g cream cheese
  • 2 clove garlic, chopped
  • 2 tablespoons butter

Instructions

  1. In a pot with plenty of water and a pinch of salt, bring to a boil. Meanwhile, heat a skillet over medium heat and toast the panko for 2–3 minutes, stirring. Transfer the panko to a bowl, add half of the nutmeg, season with salt and pepper, and set aside.
  2. When the water boils, add the rigatoni and cook for 8–10 minutes until al dente. Drain and set aside. Preheat the oven to 200 °C with the broil function on.
  3. While the pasta cooks, heat a drizzle of oil in the skillet, add the garlic and butter, and cook for 1–2 minutes over medium heat.
  4. Add the shallot and leek to the skillet and cook for 4–5 minutes, stirring, until translucent. Season with salt and pepper. Pour in the milk, add the remaining nutmeg, the grated cheese, and a splash of water. Season again and cook over medium-high heat for 2–3 minutes until the sauce reduces. Stir in the cream cheese until smooth.
  5. Add the rigatoni to the sauce in the skillet and toss to coat evenly. Taste and adjust seasoning as needed.
  6. Transfer the pasta and sauce to a baking dish, sprinkle the panko mixture evenly over the top, and broil on the top rack for 5 minutes or until the panko is golden brown. Serve immediately.

Nutrition (per serving)

  • Calories: 668 kcal
  • Protein: 26 g
  • Carbohydrates: 96 g
  • Fat: 20 g
  • Fiber: 6 g