Prep 15 mins
Cook 15 mins
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.:)
- 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)
- 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.
- 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.
- Add cheeses & crushed red pepper flakes (if using); stir until smooth.
- Stir in remaining 1/2 teaspoon salt, pepper, and pasta.
- Garnish with parsley, if desired.