Rigatoni Con Quattro Formaggi
List of Ingredients
3 cups milk
1 tablespoon chopped carrot
1 tablespoon chopped celery
1 tablespoon chopped onion
1 tablespoon chopped parsley sprigs
1/4 teaspoon black peppercorns
1/4 teaspoon hot pepper sauce
1/2 bay leaf
Dash nutmeg
1/4 cup buter
1/4 cup flour
1/2 cup grated Wisconsin Parmesan cheese
1/4 cup grated Wisconsin Romano cheese
12 ounces rigatoni, cooked and drained
1 1/2 cups shredded Wisconsin Cheddar cheese
1 1/2 cups shredded Wisconsin Mozzarella cheese
1/4 teaspoon chili powderRecipe
In 2-quart saucepan, combine milk, carrot, celery, onion, parsley, peppercorns, hot pepper sauce, bay leaf and nutmeg. Bring to a boil. Reduce heat; simmer 10 minutes. Strain; set aside. Melt the butter in a 2-quart saucepan over low heat. Blend in the flour. Gradually add reserved milk; cook stirring constantly, until thickened. Remove from heat; add Parmesan and Romano cheeses, stirring utnil blended. Pour over rigatoni; toss well. Combine Cheddar and mozzarella cheeses. In buttered 2-quart casserole, layer 1/2 of pasta mixture, cheese mixture and all the remaining pasta mixture. Sprinkle with chili powder. Bake at 350 degrees F for 25 minutes or until hot. Makes 6 servings.
From Gemma's Homestyle Italian Cooking Feb. 2001
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