Ingredients:

  • 450 g Rigatoni or Medium Shell Pasta
  • Salt, for boiling water
  • 60 g Unsalted Butter
  • 60 g All-Purpose Flour
  • 950 ml Whole Milk, warmed slightly
  • 5 ml Nutmeg, freshly grated
  • 5 g Garlic Powder
  • 15 g Sea Salt, divided
  • 5 g Black Pepper, freshly ground
  • 225 g Fontina Cheese, freshly grated
  • 170 g Low-Moisture Mozzarella, freshly grated
  • 50 g Parmesan or Grana Padano, finely grated
  • 60 g Panko Breadcrumbs
  • 30 g Unsalted Butter, melted
  • 5 ml Dried Oregano
  • Pinch of Salt

Instructions:

  1. Preheat oven to 200°C (400°F). Grease a 9x13 inch baking dish.
  2. Boil pasta in generously salted water until very al dente (2 minutes less than package directions). Drain immediately and set aside.
  3. Melt the 60g butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes until the mixture smells nutty.
  4. Slowly stream in the warm milk while whisking vigorously to prevent lumps. Bring the sauce to a gentle simmer, reduce heat to low, and cook for 5–7 minutes, until the sauce is thick enough to coat the back of a spoon (Béchamel).
  5. Remove the saucepan from the heat. Stir in the salt, pepper, garlic powder, and nutmeg. Gradually add the grated Fontina, Mozzarella, and Parmesan, stirring until the cheese is completely melted and the sauce is smooth and luxurious (Mornay).
  6. Fold the cooked, drained pasta into the cheese sauce until every piece is thoroughly coated. Pour the mixture evenly into the prepared baking dish.
  7. In a small bowl, combine the panko breadcrumbs, melted butter, oregano, and salt. Sprinkle the mixture evenly over the pasta.
  8. Bake for 18–22 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crisp.
  9. Allow the casserole to rest for 5–10 minutes before serving.