Creamy Rigatoni with Gruyère and Brie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can substitute your favorite Swiss cheese for the Gruyère, and most soft-ripened cheeses can work in place of the Brie—just be sure to remove the rind. Ingredients:
3 1/2 teaspoons salt, divided |
12 ounces rigatoni pasta |
3 tablespoons all-purpose flour |
2 cups 2% reduced-fat milk, divided |
1 tablespoon butter |
1 1/4 cups (5 ounces) finely shredded gruyère cheese |
3 ounces soft-ripened brie cheese, rind removed |
1/2 teaspoon freshly ground black pepper |
fresh flat-leaf parsley leaves (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. Gradually add remaining 1 1/2 cups milk to pan, stirring with a whisk; bring to a boil, stirring constantly with a whisk. Cook 2 minutes or until slightly thick, stirring constantly; stir in butter. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add cheeses; stir until smooth. Stir in remaining 1/2 teaspoon salt, pepper, and pasta. Garnish with parsley, if desired.
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