Three cheese rigatoni
PersonalPoints™ per serving
Warm and comforting, this creamy pasta hits the spot
White pasta, dry
240 g, rigatoni
1½ tablespoons, level
Half Fat Cheddar Cheese
50 g, coarsely grated
30 g, chopped
20 g, grated
- Cook the pasta in a large pan of boiling salted water to pack instructions. Drain, then return the pasta to the pan.
- 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.
- 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.
Pack an extra flavour punch by garnishing cheesy pasta with fresh snipped chives.