Creamy Rigatoni With Gruyere and Brie |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Why not substitute your favorite Swiss cheese for the Gruyere to make it more cost effective. Also, most soft-ripened cheese can work in place of the Brie - just don't forget to remove the rind. This is oh-so good!! Cooking Light Magazine, September 2009 edition.:) Ingredients:
3 1/2 teaspoons salt, divided (try to use less) |
12 ounces rigatoni pasta |
3 tablespoons all-purpose flour |
2 cups 2% low-fat milk, divided |
1 tablespoon butter |
5 ounces finely shredded gruyere cheese |
3 ounces brie cheese, rind removed (soft-ripened) |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon crushed red pepper flakes (or to taste) |
fresh flat leaf parsley (optional) |
Directions:
1. Bring 6 quarts water to a boil in a large saucepan; add 1 tablespoon salt and pasta; cook 6 minutes or until al dente & drain.
2. Place flour in a medium saucepan over medium heat; add 1/2 cup milk, stirring with a whisk until smooth.
3. Gradually add remaining 1 1/2 cups milk to pan, stirring with a whisk; bring to a boil, stirring constantly with a whisk.
4. Cook 2 minutes or until slightly thick, stirring constantly; stir in butter.
5. Remove from heat; let stand 4 minutes or until sauce cools.
6. Add cheeses & crushed red pepper flakes (if using); stir until smooth.
7. Stir in remaining 1/2 teaspoon salt, pepper, and pasta.
8. Garnish with parsley, if desired.
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