Rigatoni With Four Cheeses
Ready In: 1 hr
Serves: 6
Ingredients
- 4 ounces boxes rigatoni pasta
- 3 tablespoons margarine
- 2 tablespoons all-purpose flour
- 1 tablespoon chopped carrot
- 1 tablespoon chopped onion
- 2 cups milk
- 1 tablespoon parsley sprig
- 1⁄4 teaspoon hot pepper sauce
- 1⁄2 cup grated parmesan cheese
- 1⁄4 cup grated romano cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- paprika
Directions
- Preheat oven to 350 degrees F.
- Cook rigatoni according to package directions.
- Meanwhile, in medium saucepan, melt margarine over medium heat.
- Stir in flour.
- Stir in carrot and onion and cook briefly.
- Gradually stir in milk.
- Cook, stirring constantly, until thickened.
- Remove from heat.
- Add parsley, hot pepper sauce and Parmesan and Romano cheeses, stirring until blended.
- Combine with pasta in a large bowl.
- In a small bowl, combine cheddar and mozzarella cheeses.
- Place half of the pasta mixture in buttered 2-qt.
- casserole.
- Sprinkle ½ of cheese mixture over top; place remaining pasta mixture on top.
- Sprinkle rest of cheese on top.
- Sprinkle with paprika.
- Bake for 25 minutes or until bubbly.
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