Creamy Rigatoni with Gruyère and Brie

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 424
  • Fat: 15.6g
  • Saturated fat: 9.2g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 21g
  • Carbohydrate: 49.9g
  • Fiber: 1.9g
  • Cholesterol: 51mg
  • Iron: 2.2mg
  • Sodium: 544mg
  • Calcium: 383mg


  • 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)


  1. 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. 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.
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