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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 9 |
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Who can resist cheesy pasta hot from the oven? This ooey-gooey rigatoni boasts a homemade white sauce. âShirley Foltz, Dexter, Kansas Ingredients:
1 package (16 ounces) rigatoni or large tube pasta |
2 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
2-1/2 cups whole milk |
1/2 cup shredded swiss cheese |
1/2 cup shredded fontina cheese |
1/2 cup shredded part-skim mozzarella cheese |
1/2 cup grated parmesan cheese, divided |
1/2 cup grated romano cheese, divided |
Directions:
1. Cook rigatoni according to package directions.
2. 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.
3. 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.
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