Ingredients
1 package (16 ounces) rigatoni or large tube pasta2 tablespoons butter3 tablespoons all-purpose flour1 teaspoon salt1/2 teaspoon pepper2-1/2 cups whole milk1/2 cup shredded Swiss cheese1/2 cup shredded fontina cheese1/2 cup shredded part-skim mozzarella cheese1/2 cup grated Parmesan cheese, divided1/2 cup grated Romano cheese, divided
Preparation
Cook rigatoni according to package directions.
Preheat oven to 375°. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk; bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in Swiss, fontina, mozzarella, 1/4 cup Parmesan and 1/4 cup Romano cheeses until melted.
Drain rigatoni; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining Parmesan and Romano cheeses. Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
