Creamy Rigatoni with Gruyere and Brie

By lindsayvk

Ingredients

• 3 1/2 tsp salt, divided
• 12 oz rigatoni pasta
• 3 Tbsp all-purpose flour
• 2 cups reduced-fat milk, divided
• 1 Tbsp butter
• 1 1/4 cups finely shredded Gruyere cheese
• 3 oz soft-ripened Brie cheese, rind removed
• 1/2 tsp freshly ground black pepper
• Fresh flat-leaf parsley

Preparation

Step 1

1. Bring 6 quarts water to boil in a large saucepan. Add 1 Tbsp salt and pasta; cook 6 minutes or until al dente. Drain.
2. Place flour in medium saucepan over medium heat; add 1/2 cup milk, 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 slightly. Add cheeses; stir until smooth. Stir in remaining 1/2 tsp salt, pepper, and pasta. Garnish with parsley.