Creamy Rigatoni with Gruyère and Brie

Creamy Rigatoni with Gruyère and Brie Recipe
Photo: Photo: Becky Luigart-Stayner; Styling: Jan Gautro
You can substitute your favorite Swiss cheese for the Gruyère, and most soft-ripened cheeses can work in place of the Brie—just be sure to remove the rind.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 424
Fat 15.6 g
Satfat 9.2 g
Monofat 4.4 g
Polyfat 0.7 g
Protein 21 g
Carbohydrate 49.9 g
Fiber 1.9 g
Cholesterol 51 mg
Iron 2.2 mg
Sodium 544 mg
Calcium 383 mg

Ingredients

3 1/2 teaspoons salt, divided
12 ounces rigatoni pasta
3 tablespoons all-purpose flour
2 cups 2% reduced-fat milk, divided
1 tablespoon butter
1 1/4 cups (5 ounces) finely shredded Gruyère cheese
3 ounces soft-ripened Brie cheese, rind removed
1/2 teaspoon freshly ground black pepper
Fresh flat-leaf parsley leaves (optional)

Preparation

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. 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.

Note:

September 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note