Rigatoni with Four Cheeses

By learen

Who doesn't love cheese???

Ingredients

• 3 cups milk
• 1 Tablespoon carrot, chopped
• 1 Tablespoon celery, chopped
• 1 Tablespoon onion, chopped
• 1 Tablespoon parsley
• 1/2 each bay leaf
• 1/4 teaspoon pepper
• 1/4 teaspoon hot pepper sauce
• dash ground nutmeg
• 1/4 cup butter
• 1/4 cup flour
• 1/2 cup Parmesan cheese, grated
• 1/4 cup Romano cheese, grated
• 12 ounces rigatoni, cooked and drained
• 1 1/2 cups cheddar cheese, shredded
• 1 1/2 cups Mozzarella cheese, shredded
• 1/4 teaspoon chili powder

Details

Servings 6

Preparation

Step 1

COMBINE milk, carrot, celery, onion, parsley, bay leaf, pepper, hot pepper sauce, and nutmeg in large saucepan. Bring to a boil. Reduce heat to low; simmer 10 minutes. Strain; reserve liquid.

PREHEAT oven to 350. Melt butter in medium saucepan over medium heat. Stir in flour. Gradually stir in reserved liquid. Cook, stirring constantly, until thickened. Remove from heat. Add Parmesan and Romano cheeses; stir until blended. Pour into large bowl. Add rigatoni; toss gently to coat. Combine cheddar and mozzarella cheeses in medium bowl. Place half the pasta mixture in greased 2 qt casserole; sprinkle with cheese mixture. Top with remaining pasta mixture. Sprinkle with chili powder. Bake 25 minutes or until bubbly. Garnish as desired.