Oooh… a cheesy goodness.


  • 2 9 oz. packages RP’s Fresh Rigatoni
  • 6 Tbsp. butter
  • 2 finely diced shallots
  • 4 Tbsp. flour
  • 1 Tbsp. sherry
  • 1 Cup heavy cream
  • 3 Cups whole milk
  • ½ tsp. fresh thyme
  • 1 Cup shredded cheddar (try Hooks three year)
  • ½ Cup shredded gruyere
  • ½ Cup shredded parmesan
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • ½ Cup panko bread crumbs.


In small pot heat the thyme, cream, and milk over medium heat until hot but not boiling and keep it hot. In a second pot, melt the butter over medium high heat. Add the shallots and cook for 3 minutes. Add the flour and mix thoroughly. Cook for another minute. Add the hot liquid and whisk over medium heat until thickened. Reduce the heat to low and add the sherry, cheese, salt and pepper. Stir until smooth. Boil the pasta until al’dente drain the mix with the cheese sauce. Divide into six oven proof dishes (or a 9 x 13 lasagna pan) and top with bread crumb. Place under the broiler until lightly browned. Serves 4-6.