Ingredients

Kosher salt

1 lb. rigatoni

9 tbsp. extra-virgin olive oil, divided

1 large yellow onion, thinly sliced

3 large cloves garlic, grated

1 lb. button mushrooms, sliced

4 tbsp. unsalted butter, cut into pieces

3 tbsp. all-purpose flour

2 cups heavy cream

1/4 cup Dijon mustard

10 oz. smoked gouda, shredded

1/4 cup plain bread crumbs

1 tbsp. chopped fresh parsley

Instructions

Step 1: Preheat oven to 350°F and arrange six mini loaf pans (about 5 3/4″ x 3 3/4″) on a sheet tray. Bring a large pot of salted water to a boil and cook rigatoni until very al dente, about 7 to 8 minutes. The pasta’s white core should still be visible when cut. Reserve 1 cup pasta water before draining.

Step 2: Meanwhile, heat 4 tablespoons of olive oil in a large pot over medium heat. Add onions and garlic, cooking and stirring occasionally until deeply caramelized and soft, about 15 to 20 minutes. Season with 1/2 teaspoon salt. Transfer this mixture to a medium bowl.

Step 3: In the same pot, heat another 4 tablespoons of olive oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until crispy and caramelized, about 10 minutes. Season with 1 teaspoon salt. Return the onion mixture and butter to the pot, stirring until butter melts.

Step 4: Sprinkle flour over the mushroom mixture and cook, stirring frequently, until it turns lightly golden and fragrant, about 2 minutes. Reduce heat to medium-low and whisk in heavy cream and Dijon mustard until smooth. Bring to a gentle simmer, then remove from heat and stir in shredded smoked gouda until melted and combined. If the sauce is too thick, add 1/2 to 1 cup reserved pasta water to reach desired consistency.

Step 5: Fold the drained rigatoni into the sauce mixture until well-coated.

Step 6: In a small bowl, toss bread crumbs with the remaining 1 tablespoon olive oil until the mixture resembles wet sand.

Step 7: Divide the pasta mixture evenly among the prepared loaf pans. Sprinkle each with the bread crumb topping.

Step 8: Bake for 10 to 13 minutes, or until the tops are golden brown. Remove from oven and garnish with chopped fresh parsley before serving.

Tips & Variations

For a vegetarian option, use vegetable broth instead of any meat-based stock if you add it, and check that the bread crumbs are free from animal products.

Add a pinch of smoked paprika or chili flakes to the sauce for a subtle smoky or spicy kick.

Swap smoked gouda for gruyere or mozzarella for a different melt and flavor.

To save time, caramelize onions and mushrooms in advance and refrigerate for up to 2 days.

FAQs

Can I use a different type of pasta for this recipe?

Yes, any short pasta like penne, ziti, or ditalini will work well because they hold the sauce nicely. Just adjust the cooking time to ensure they remain al dente.

Is it possible to make this recipe dairy-free?

To make it dairy-free, substitute the butter with a plant-based alternative and use a non-dairy cream like coconut or cashew cream. Choose a dairy-free cheese or omit it altogether. The texture and flavor will be different but still delicious.