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1
Preheat the oven to 350F.
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2
Brush or spray a 2-quart baking dish with vegetable oil or cooking spray.
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3
Bring a large pot of salted water to a boil.
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4
Add the rigatoni and cook until al dente, 8 to 10 minutes, or according to package directions.
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5
Drain the pasta and rinse with cold water to stop the cooking.
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6
Drain thoroughly and set aside.
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7
Meanwhile, in a medium saucepan over medium heat, melt 1 tablespoon of the butter.
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8
Add the milk and heat until hot.
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9
Add the flour and stir well so that it doesnt clump.
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10
Add 2/3 cup Gruyere, 2/3 cup Cheddar, 1/2 cup Parmigiano-Reggiano, the fontina, and the log of goat cheese.
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11
Stir until the cheese is completely melted and the sauce is smooth.
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12
Add salt and pepper to taste.
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13
Remove from the heat.
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14
Place the panko in a small bowl.
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15
Melt the remaining 2 tablespoons of the butter and pour it over the panko.
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16
Use a fork to stir until the panko is thoroughly coated in butter.
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17
Set aside.
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18
In a large mixing bowl, place the noodles and pour over the cheese sauce.
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19
Transfer to the prepared baking dish.
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20
Scatter over the top the remaining 1/3 cup Gruyere, 1/3 cup Cheddar, 1/2 cup Parmigiano-Reggiano, and the crumbled goat cheese.
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21
Top with the panko mixture.
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22
Bake until browned and bubbling, 20 to 25 minutes.
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23
Let stand 10 minutes before serving.
