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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 6 quarts water to a boil in a large saucepan; add 1 tablespoon salt and pasta; cook 6 minutes or until al dente & drain. | 2. Place flour in a medium saucepan over medium heat; add 1/2 cup milk, stirring with a whisk until smooth. | 3. Gradually add remaining 1 1/2 cups milk to pan, stirring with a whisk; bring to a boil, stirring constantly with a whisk. | 4. Cook 2 minutes or until slightly thick, stirring constantly; stir in butter. | 5. Remove from heat; let stand 4 minutes or until sauce cools. | 6. Add cheeses & crushed red pepper flakes (if using); stir until smooth. | 7. Stir in remaining 1/2 teaspoon salt, pepper, and pasta. | 8. Garnish with parsley, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	3 1/2	teaspoons	divided	-	-	-	-
rigatoni pasta	12	ounces		302.6	0.0	67.32	1.7
purpose flour	3	tablespoons		302.6	0.0	67.32	1.7
milk	2	cups	divided low fat	1104.0	26.592	10.992	114.432
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
gruyere cheese	5	ounces	shredded	585.4275	0.5103	42.2557	45.842
brie cheese	3	ounces	soft-ripened	284.067	0.3827	17.6479	23.5418
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
red pepper flake	1/4	teaspoon	crushed	302.6	0.0	67.32	1.7
flat leaf parsley				302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.