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Rigatoni with Four Cheeses Recipe

   
 

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     Rigatoni with Four Cheeses

Category   Entrees - Maindishes
Sub Category   None

Ingredients
3 cups milk
1 Tablespoon chopped carrot, celery, onion, and fresh parsley sprigs
1/4 teaspoon black peppercorns
1/4 teaspoon hot pepper sauce
1/2 bay leaf
Dash nutmeg
1/4 cup Wisconsin butter
1/4 cup flour
1/2 cup (2 ounces) grated Wisconsin Parmesan cheese
 
1/4 cup (2 ounces) grated Romano cheese
12 ounces rigaroni, cooked and drained
1 1/2 cups (6 ounces) shredded cheddar cheese
1 1/2 cups (6 ounces) shredded Mozzarella cheese
1/4 teaspoon chili powder

Instructions
IN a 2 quart saucepan, combine milk, carrot, celery, onion, parsley, peppercorns, hot pepper sauce, bay leaf and nutmeg. Bring to boil. Reduce heat to low; simmer 10 minutes. Strain, reserving liquid. Melt butter in 2 quart saucepan over low heat. Blend in flour. Gradually add reserved liquid; cook stirring constantly, until thickened. Remove from heat. Add Parmesan and Romano cheeses; stir until blended. Pour over pasta; toss well. Combine cheddar and mozzarella cheese. In buttered 2 quart casserole, layer 1/2 of pasta mixture. Cheddar cheese mixture and remaining pasta mixture. Sprinkle with chili powder. Bake at 350 degrees for 25 minutes or until hot.


Originally Submitted
5/24/2015





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