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Rigatoni with Four Cheeses




Source of Recipe


internet


List of Ingredients




1/2 box (8 ounces) rigatoni
3 Tbsp. margarine
2 Tbsp. all-purpose flour
1 Tbsp. chopped carrot
1 Tbsp. chopped onion
2 cups milk
1 Tbsp. parsley sprigs
1/4 tsp. hot pepper sauce
1/2 cup grated parmesan cheese
1/4 cup grated romano cheese
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
paprika


Recipe




Preheat oven to 350 degrees F. Cook rigatoni according to package directions. Meanwhile, in medium saucepan, melt margarine over medium heat. Stir in flour. Stir in carrot and onion and cook briefly. Gradually stir in milk. Cook, stirring constantly, until thickened. Remove from heat. Add parsley, hot pepper sauce and parmesan and romano cheeses, stirring until blended. Combine with pasta in large bowl. In small bowl, combine cheddar and mozzarella cheeses. Place half of the pasta mixture in buttered 2-qt. casserole. Sprinkle 1/2 of cheese mixture over top; place remaining pasta mixture on top. Sprinkle rest of cheese on top. Sprinkle with paprika.
Bake for 25 minutes or until bubbly.