 Rigatoni with Four Cheeses
Makes 6 servings
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Image © Publications International, Ltd.
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Rigatoni with Four Cheeses
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Ingredients
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3
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cups milk
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1
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tablespoon chopped carrot
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1
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tablespoon chopped celery
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1
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tablespoon chopped onion
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1
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tablespoon fresh parsley sprigs
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1/4
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teaspoon black peppercorns
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1/4
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teaspoon hot pepper sauce
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1/2
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bay leaf
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Dash nutmeg
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1/4
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cup Wisconsin butter
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1/4
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cup flour
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1/2
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cup (2 ounces) grated Wisconsin Parmesan cheese
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1/4
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cup (1 ounce) grated Wisconsin Romano cheese
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12
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ounces rigatoni, cooked, drained
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1-1/2
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cups (6 ounces) shredded Wisconsin Cheddar cheese
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1-1/2
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cups (6 ounces) shredded Wisconsin Mozzarella cheese
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1/4
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teaspoon chili powder
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In a 2-quart saucepan, combine milk, carrot, celery, onion, parsley, peppercorns, hot pepper sauce, bay leaf and nutmeg. Bring to boil. Reduce heat to low; simmer 10 minutes. Strain, reserving liquid. Melt butter in 2-quart saucepan over low heat. Blend in flour. Gradually add reserved liquid; cook, stirring constantly, until thickened. Remove from heat. Add Parmesan and Romano cheeses; stir until blended. Pour over pasta; toss well. Combine Cheddar and Mozzarella cheese. In buttered 2-quart casserole, layer 1/2 of pasta mixture, Cheddar cheese mixture and remaining pasta mixture. Sprinkle with chili powder. Bake at 350°F for 25 minutes or until hot.
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© Wisconsin Milk Marketing Board
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Printed
from fbnr.com
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