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.:)
My Private Note
Units: US | Metric
- 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)
- 1Bring 6 quarts water to a boil in a large saucepan; add 1 tablespoon salt and pasta; cook 6 minutes or until al dente & drain.
- 2Place flour in a medium saucepan over medium heat; add 1/2 cup milk, stirring with a whisk until smooth.
- 3Gradually add remaining 1 1/2 cups milk to pan, stirring with a whisk; bring to a boil, stirring constantly with a whisk.
- 4Cook 2 minutes or until slightly thick, stirring constantly; stir in butter.
- 5Remove from heat; let stand 4 minutes or until sauce cools.
- 6Add cheeses & crushed red pepper flakes (if using); stir until smooth.
- 7Stir in remaining 1/2 teaspoon salt, pepper, and pasta.
- 8Garnish with parsley, if desired.
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Nutritional Facts for Creamy Rigatoni With Gruyere and Brie
Serving Size: 1 (185 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 435.6
- Calories from Fat 158
- Total Fat 17.6 g
- Saturated Fat 9.8 g
- Cholesterol 99.6 mg
- Sodium 1584.2 mg
- Total Carbohydrate 47.5 g
- Dietary Fiber 2.0 g
- Sugars 5.3 g
- Protein 21.1 g