The Ultimate Comfort Food: Gruyere & Brie Rigatoni

Photo by Becky Luigart-Stayner

The women in the book club I attend LOVE brie cheese.  It's a sickness, really.  We joke about renaming our group to the "Brie Wheel Book Club".  We've smacked our lips on homemade brie-en-croute (shout out to Leslie for ALWAYS making it so perfectly!), apple brie tarts, baked brie, cold brie... you get the idea.  We love the stuff.  Well, this recipe is for you, ladies!!!  This just may show up the next time I have hosting duties.  :)

Creamy Gruyere and Brie Rigatoni

1/2 tsp sea salt
1/2 tsp fresh ground pepper
12 oz. rigatoni pasta, cooked al dente
3 T. flour
2 c. milk (I used 1%)
1 T. butter
1 c. Gruyere cheese, finely shredded
4 oz. soft-ripened Brie cheese, rind removed
1 T. fresh parsley, chopped

Add flour to a saucepan over medium heat.  Add milk slowly using a whisk until all milk has been added and mixture is smooth.  Bring to a slow boil, stirring constantly until thickened.  Add butter and remove from heat.  Let the mixture stand for 3-5 minutes until the sauce cools a bit.  Add the cheeses stirring until smooth and creamy.  Add salt, pepper and pasta.  Toss to coat.  Garnish with parsley and serve immediately.

The Verdict???  I don't even know what to write that would do this recipe justice!!  AMAZING!  CREAMY GOODNESS that I just didn't want to stop eating.  I was a little leery about the gruyere cheese at first.  I expected it to mask the brie but it complemented it perfectly and created such a luxurious cheese sauce.  No changes or tweaks needed.  A+++