Creamy Rigatoni with Gruyère and Brie

  • detailaddict Posted: 09/02/09
    Worthy of a Special Occasion

    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.

  • hillaree Posted: 09/21/09
    Worthy of a Special Occasion

    I made this recipe exactly as directed and found it lacking in flavor. I would not make this again.

  • foodieforpeace Posted: 10/20/09
    Worthy of a Special Occasion

    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.

  • Debbie17 Posted: 08/31/09
    Worthy of a Special Occasion

    This was good, but not special. It kind-of tastes like an alfedo with a sharper taste.

  • Hilaryhj Posted: 10/04/09
    Worthy of a Special Occasion

    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:

  • Belladonna714 Posted: 08/22/11
    Worthy of a Special Occasion

    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.

  • DoggieMom Posted: 07/28/13
    Worthy of a Special Occasion

    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.


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