READY IN: 25minsYIELD: 1 Pot
INGREDIENTS
16ouncesrigatoni pasta, cooked al dente 1⁄2 cupbutter 1⁄2 cupflour 4cupswhole milk 8ounces extra sharp white cheddar cheese 5ounces shredded parmesan cheese 8ounces fresh mozzarella cheese, pearls 1pintgrape tomatoes, halved 2 -3tablespoonsbalsamic glaze 1⁄2 cup juilenned fresh basilNUTRITION INFO
Serving Size: 1 (315) g
Servings Per Recipe:8
Calories: 706.9
Calories from Fat 351 g 50 %
Total Fat 39 g 60 %
Saturated Fat 23.1 g 115 %
Cholesterol 158.5 mg 52 %
Sodium 793.7 mg 33 %
Total Carbohydrate55.7 g 18 %
Dietary Fiber 2.6 g 10 %
Sugars 8.8 g 35 %
Protein 33.5 g 66 %
DIRECTIONS
Heat a large pot over medium heat. Add butter and stir frequently until melted.Add flour and stir to combine. Cook for about 1 minute, stirring constantly.Slowly pour in milk, stirring until well combined. Cook for 4-5 minutes over medium heat, stirring frequently.Add sharp cheddar and Parmesan to the milk mixture. Stir until melted. Season to taste with salt and pepper.Add cooked rigatoni to the cheese sauce and stir to combine.Top rigatoni with fresh mozzarella and halved tomatoes.Broil for 1-2 minutes or until the mozzarella is melted and turning dark golden brown.Drizzle with balsamic glaze and garnish with fresh basil.****My tip- turn off heat when adding & melting the cheese. The milk should be plenty hot to melt it.Source: Read Full Article
