Three cheese rigatoni
PersonalPoints™ per serving
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.
240 g, rigatoni
1½ cup(s), (375ml)
Extra light cheddar cheese
50 g, coarsely grated
Blue vein cheese
30 g, chopped
Grated parmesan cheese
- Cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Drain and return to pan.
- 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.
- Pour sauce over pasta and toss until well coated. Serve sprinkled with remaining parmesan.
SERVING SUGGESTION: Mixed salad leaves dressed with balsamic vinegar and pasta sprinkled with chopped chives.