Five-Cheese Rigatoni

Name: Five-Cheese Rigatoni
Ingredients: 1 package (16 ounces) rigatoni or large tube pasta; 2 tablespoons butter; 3 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon pepper; 2-1/2 cups whole milk; 1/2 cup shredded Swiss cheese; 1/2 cup shredded fontina cheese; 1/2 cup shredded part-skim mozzarella cheese; 1/2 cup grated Parmesan cheese, divided; 1/2 cup grated Romano cheese, divided

11 ingredients

3 steps

Ingredients

1 package (16 ounces) rigatoni or large tube pasta
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups whole milk
1/2 cup shredded Swiss cheese
1/2 cup shredded fontina cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese, divided

Directions

1

Cook rigatoni according to package directions.
2

Preheat oven to 375°. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk; bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in Swiss, fontina, mozzarella, 1/4 cup Parmesan and 1/4 cup Romano cheese until melted.
3

Drain rigatoni; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining Parmesan and Romano cheeses. Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.