Creamy Rigatoni With Gruyere and Brie

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.:)

• Ready In: 30 mins
• Serves: 6

Ingredients

• 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)

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.