Rigatoni with Four Cheeses
- 3 cups milk
- 1 tablespoon chopped carrot
- 1 tablespoon chopped celery
- 1 tablespoon chopped onion
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon black peppercorns
- ¼ teaspoon hot pepper sauce
- ½ bay leaf
- Pinch of nutmeg
- 4 tablespoons (½ stick) butter
- ¼ cup all-purpose flour
- ½ cup ( about 2 ounces) grated Parmesan cheese
- ¼ cup (1 ounce) grated Romano cheese
- 12 ounces rigatoni, cooked, drained
- 1½ cups (6 ounces) shredded Cheddar cheese
- 1½ cups (6 ounces) shredded mozzarella cheese
- ¼ teaspoon chili powder
Instructions:
If you’re a cheese lover, this is your kind of pasta. It’s hard to resist this creamy, melted delicacy. It’s also very quick and easy to prepare.
- In a 2-quart saucepan, combine the milk, carrots, celery, onions, parsley, peppercorns, hot pepper sauce, bay leaf, and nutmeg. Bring to a boil. Reduce the heat and simmer 10 minutes. Strain; set aside.
- Preheat the oven to 350°F.
- Melt the butter in a 2-quart saucepan over low heat. Blend in the flour. Gradually add the reserved milk; cook, stirring constantly, until thickened. Remove from the heat; add the Parmesan and Romano cheeses, stirring until blended. Pour over the pasta; toss well. Combine the Cheddar and mozzarella cheeses. In a buttered 2-quart casserole, layer half of the pasta mixture, the cheese mixture, and the remaining pasta mixture. Sprinkle with chili powder. Bake for 25 minutes or until hot.