Creamy Rigatoni with Gruyère and Brie

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)

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.

Nutritional Information

Calories:

424

Fat:

15.6g (sat 9.2g,mono 4.4g,poly 0.7g)

Protein:

21g

Carbohydrate:

49.9g

Fiber:

1.9g

Cholesterol:

51mg

Iron:

2.2mg

Sodium:

544mg

Calcium:

383mg