Three cheese rigatoni
11
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
If your not the biggest fan of blue cheese you can replace with feta or goat's cheese or simply double the amount of cheddar.
Ingredients
Dry pasta
240 g, rigatoni
Skim milk
1½ cup(s), (375ml)
Cornflour
1½ tbs
Extra light cheddar cheese
50 g, coarsely grated
Blue vein cheese
30 g, chopped
Grated parmesan cheese
¼ cup(s)
Instructions
1
Cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Drain and return to pan.
2
Meanwhile, bring milk to a simmer in a medium saucepan. Combine cornflour with ¼ cup (60ml) water in a small bowl. Add to simmering milk. Stir constantly for 1-2 minutes or until mixture thickens. Add cheddar, blue cheese and half the parmesan. Stir until melted and well combined. Season with salt and pepper.
3
Pour sauce over pasta and toss until well coated. Serve sprinkled with remaining parmesan.
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