Three cheese rigatoni
12
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Warm and comforting, this creamy pasta hits the spot
Ingredients
White pasta, dry
240 g, rigatoni
Skimmed Milk
375 ml
Cornflour
1½ tablespoon(s), level
Half fat Cheddar cheese
50 g, coarsely grated
Stilton
30 g, chopped
Parmesan Cheese
20 g, grated
Instructions
1
Cook the pasta in a large pan of boiling salted water to pack instructions. Drain, then return the pasta to the pan.
2
Meanwhile, put the milk in a medium pan set over a low heat and bring to a simmer. In a small bowl, combine the cornflour with 60ml water. Add the mixture to the pan and cook, stirring, for 1-2 minutes until thickened. Add the Cheddar, blue cheese and half the parmesan to the pan and stir until melted and combined. Season well.
3
Pour the cheese sauce over the pasta and toss to coat. Season well. Sprinkle over the remaining parmesan and serve with the salad on the side.
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