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:
30mins
SERVES:
6
UNITS:
US

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.

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