Creamy Rigatoni With Gruyere and Brie

Ingredients

• 3 1/2 teaspoons salt, divided (try to use less)
• 12 ounces rigatoni pasta
• 3 tablespoons all-purpose flour
• 2 cups 2% low-fat milk, divided
• 1 tablespoon butter
• 5 ounces finely shredded gruyere cheese
• 3 ounces brie cheese, rind removed (soft-ripened)
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon crushed red pepper flakes (or to taste)
• fresh flat leaf parsley (optional)

Directions

1. 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. 2

   Place flour in a medium saucepan over medium heat; add 1/2 cup milk, stirring with a whisk until smooth.

3. 3

   Gradually add remaining 1 1/2 cups milk to pan, stirring with a whisk; bring to a boil, stirring constantly with a whisk.

4. 4

   Cook 2 minutes or until slightly thick, stirring constantly; stir in butter.

5. 5

   Remove from heat; let stand 4 minutes or until sauce cools.

6. 6

   Add cheeses & crushed red pepper flakes (if using); stir until smooth.

7. 7

   Stir in remaining 1/2 teaspoon salt, pepper, and pasta.

8. 8

   Garnish with parsley, if desired.