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.
Place flour in a medium saucepan over medium heat; add 1/2 cup milk, stirring with a whisk until smooth. Gradually add remaining 1 1/2 cups milk to pan, stirring with a whisk; bring to a boil, stirring constantly with a whisk. Cook 2 minutes or until slightly thick, stirring constantly; stir in butter. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add cheeses; stir until smooth. Stir in remaining 1/2 teaspoon salt, pepper, and pasta. Garnish with parsley, if desired.
I had great hopes for this recipe but was very disappointed. It's extremely bland despite the brie and gruyere. It definitely needs something to give it a little zip. I sprinkled a tiny bit of nutmeg on it and that helped. Maybe some garlic or sauteed mushrooms. But it definitely needs something.
This was good, but a little bland. I used whole wheat penne instead of rigatoni. I also used Wegmans garlic cheese butter and whole wheat flour. I was a little disappointed with the consistency of the sauce, it was a little more lumpy than I expected, but maybe I did something wrong. I found this recipe to be a great way to use left over cheese in the fridge but I'm not sure I'd go out of my way to make it again. I served it with a side salad.
This was a pantry meal after traveling home from a weekend trip to the Catskills. Used emmenthaler vs gruyere. Switched out whole wheat organic rigatoni which added nuttiness. A few gratings of nutmeg and a couple dashes of hot sauce were positive additions. I did make the crunchy topping with melted butter (less than 1 Tbs.), organic breadcrumbs (almost panko) and the baking process was a good decision. Served it with Italian green beans. Will make this again with changes I made.
Pretty good for a light recipe. I opted to bake it with a Panko crumb topping which I think really made all the difference. I've written a full review of the recipe here: http://www.weheartmacandcheese.com
Oh my....mac n' cheese has grown up! This is surprisingly addictive for being so simple; I did switch the amounts of swiss and brie as I didn't have enough of the former, so it might have been a bit richer as a result. I used oat flour (toasted briefly in the skillet) and whole-grain rigatoni (with 1 tsp. salt in the water - too much sodium!), and served it with French Frisee Salad with Bacon and Poached Eggs (CL June 2009) for a nice, almost-vegetarian meal. I would make this again, but I would add the butter at the beginning to make dissolving the flour easier, and I might experiment with a reduced-fat Gruyere.