Directions:
- Cook rigatoni according to package directions.
- Preheat oven to 375°. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk; bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in Swiss, fontina, mozzarella, 1/4 cup Parmesan and 1/4 cup Romano cheese until melted.
- Drain rigatoni; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining Parmesan and Romano cheeses. Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 9 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.03 Kcal (946 kJ) | ||
| Calories from fat | 125.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.93g | 21% | |
|---|---|---|---|
| Cholesterol | 48.33mg | 16% | |
| Sodium | 725.63mg | 30% | |
| Potassium | 148.5mg | 3% | |
| Total Carbs | 8.72g | 3% | |
| Sugars | 3.96g | 16% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 16.01g | 32% | |
| Iron | 0.2mg | 1% | |
| Calcium | 505.7mg | 51% | |
| Amount Per 100 g | |||
| Calories | 178.48 Kcal (747 kJ) | ||
| Calories from fat | 99.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11g | 21% | |
|---|---|---|---|
| Cholesterol | 38.16mg | 16% | |
| Sodium | 573mg | 30% | |
| Potassium | 117.26mg | 3% | |
| Total Carbs | 6.88g | 3% | |
| Sugars | 3.13g | 16% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 12.64g | 32% | |
| Iron | 0.2mg | 1% | |
| Calcium | 399.4mg | 51% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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