Rigatoni Nachos Recipe
Hosting game day? Take things to the next level with this all-star nacho-inspired pasta fusion game day recipe. Plum tomatoes, jalapeños, avocado and cheddar cheese give rigatoni pasta some tasty nacho love. It's the gridiron pasta recipe match up you didn't know you wanted but won't want to do without!
1 box rigatoni pasta
1 ripe avocado, in slices
2 jalapeños, in slices
For “Pico de Gallo”
2 plum tomatoes diced
¼ white onion diced
1 jlapeño pepper diced
1 key lime (only the juice)
2 tablespoons chopped cilantro
Salt to taste
For cheese sauce
2 tablespoons unsalted butter
1 tablespoon all-purpose flower
1 cup whole milk
2 cups shredded cheddar cheese
Salt to taste
1. Bring 4-6 quarts of water to a boil. Add salt to taste.
2. Add rigatoni to boiling water – for an authentic “al dente” rigatoni boil for 11 minutes, stirring occasionally. Drain well.
3. Mix all “pico de gallo” ingredients in a bowl and set aside.
4. For the cheese sauce, add butter and flour to a small pot –heat and whisk, until they blend and form a nice gold color. Add milk and whisk until thick, then stir in cheddar cheese until fully melted. Add salt to taste.
5.Add cheese sauce to the pasta, and “pico de gallo” on top of cheesy rigatoni. Top off with avocado and jalapeno slices – enjoy!
Recipe and Photo Credit: Chef Santiago Gomez