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.
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)
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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. 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.
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