A blend of cheddar and Romano cheeses makes this dish a real standout.
Recipe information
Yield
Serves 4
Ingredients
3 tablespoons butter
3 tablespoons all purpose flour
3/4 cup milk (do not use lowfat or nonfat)
1/2 cup canned chicken broth
1 14 1/2-ounce can tomatoes, drained, diced
1 1/2 teaspoons dried red pepper flakes
1 teaspoon pepper
1 teaspoon dried oregano, crumbled
2 cups shredded sharp cheddar
1 cup grated Romano
1 pound rigatoni pasta, freshly cooked
Additional grated Romano
Preparation
Melt butter in heavy large skillet over medium-low heat. Add flour and stir 3 minutes. Gradually whisk in milk and chicken broth. Bring to boil, stirring frequently. Add tomatoes, red pepper flakes, pepper and oregano and simmer 5 minutes, stirring occasionally. Reduce heat to low. Add cheddar and 1 cup Romano and stir until melted and well blended. Pour sauce over rigatoni. Toss thoroughly. Serve, passing additional Romano separately.
