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Photo of Three cheese rigatoni by WW

Three cheese rigatoni

11
Points®
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
If your not the biggest fan of blue cheese you can replace with feta or goat's cheese or simply double the amount of cheddar.

Ingredients

Dry pasta

240 g, rigatoni

Skim milk

1½ cup(s), (375ml)

Cornflour

1½ tbs

Extra light cheddar cheese

50 g, coarsely grated

Blue vein cheese

30 g, chopped

Grated parmesan cheese

¼ cup(s)

Instructions

  1. Cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Drain and return to pan.
  2. Meanwhile, bring milk to a simmer in a medium saucepan. Combine cornflour with ¼ cup (60ml) water in a small bowl. Add to simmering milk. Stir constantly for 1-2 minutes or until mixture thickens. Add cheddar, blue cheese and half the parmesan. Stir until melted and well combined. Season with salt and pepper.
  3. Pour sauce over pasta and toss until well coated. Serve sprinkled with remaining parmesan.

Notes

SERVING SUGGESTION: Mixed salad leaves dressed with balsamic vinegar and pasta sprinkled with chopped chives.

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