Cook the Rigatoni In a large pot of boiling salted water until tender (About 10 minutes) when cooked strain the pasta, drizzle lightly with oil and set aside.
For the Roux
In a small sauce pan, melt the 2 oz. of butter. When melted whisk in the flour and cook over low heat for 5-6 minutes while stirring
For the Cheese Sauce
In a medium size sauce pot place the whole milk, heavy cream, ground fennel seed, salt and pepper and bring to a simmer over medium heat. Whisk in the cooked roux to the milk/cream mixture until fully incorporated. Allow this to cook for 4-5 minutes. Coat the grated cheeses with the cornstarch in a bowl. Reduce the heat to low and add all of the cheese while whisking until all cheese is added and the sauce is smooth. Cook for 2-3 minutes over medium heat. Remove from heat and add the Worcestershire sauce. Check the seasoning and if needed adjust accordingly to taste.
To Build the Macaroni and Cheese:
Pre heat oven to 350˚
Place the blanched rigatoni in a mixing bowl and coat with 1 cup of the cheese sauce.
Coat the bottom of a 10X10” square oven proof dish with the cheddar cheese sauce. Lay the coated cheddar cheese pasta in a straight rows to cover the bottom of the dish. Add ¼ cup of the cheddar sauce and spread evenly over the layer of pasta. Next add another layer of the coated pasta and repeat with another layer of the cheese sauce spread over the pasta. Repeat this on more time for a third level.
Place the Macaroni and Cheese Gratin in the 375 oven for 18 minutes until golden brown. To serve garnish the top with freshly chopped herbs.
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