Creamy Rigatoni With Gruyere and Brie

Total Time
30mins
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.:)

Ingredients Nutrition

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.