| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | March 1990 | 1 | Servings | |
INGREDIENTS
| 3 | T | Butter |
| 3 | T | All purpose flour |
| 3/4 | c | Milk, do not use lowfat |
| or nonfat | ||
| 1/2 | c | Canned chicken broth |
| 1 | 14 1/2 ounce tomatoes | |
| drained diced | ||
| 1 1/2 | t | Dried red pepper flakes |
| 1 | t | Pepper |
| 1 | t | Dried oregano, crumbled |
| 2 | c | Shredded sharp cheddar |
| 1 | c | Grated Romano |
| 1 | lb | Rigatoni pasta, freshly |
| cooked | ||
| Additional grated Romano |
INSTRUCTIONS
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. Serves 4. Bon Appetit March 1990 Converted by MC_Buster. NOTES : A blend of cheddar and Romano cheeses makes this dish a real standout. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3317
Calories From Fat: 2223
Total Fat: 250.5g
Cholesterol: 744.8mg
Sodium: 10250.2mg
Potassium: 1599.3mg
Carbohydrates: 70.2g
Fiber: 11.5g
Sugar: 17.5g
Protein: 197g