Life, love and the challenges we face as the heart of home.

Monday, October 15, 2012

The Ultimate Comfort Food: Gruyere & Brie Rigatoni

Gruyere & Brie Rigatoni- www.thecreativeconfectionista.com
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+++

9 comments:

  1. Loving the new recipes. The best part is the ingredients are usually already in my cabinet. Nothing like ‘FRESH Himalayan pink salt’-or something crazy like that. Thank you very much.

    Sylvia

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    1. Ok, you are cracking me up! Himilayan Pink Salt? I am very curious about the recipe that calls for that! No outlandish ingredients here... but I'm sure I'll be trying a few things out of my comfort zone in the months ahead. Just not Nepal-far!

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  2. Oh my! This looks so yummy!!! Thanks for the shout out :)

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    1. Thanks! I definitely need to make this for the book club. And maybe you can do a guest post on the Brie-en-croute since you are so great at making that! :)

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  3. I need to make this ASAP! It looks absolutely delicious!!!

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    1. You do need to make it... this would be a perfect side dish to some of your fancy salads!

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  4. Looks incredible, I too have an addiction for brie. I forgot to mention that because your husband isn't too adventurous food wise (although he does have other wonderful redeeming qualities) your neighbors are willing at any time to be guinea pigs (pigs being the operative word) for any and all recipes you may want to try ( wink wink)

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    1. You are on, Andrea! I'll give you a call when I make another meal-project! Adam is slowly coming around to some good things. I think he would try this since I can market it as "mac & cheese"! It's all in the marketing campaign sometimes. Kind of like PF Chang's... it's just "chicken & rice"! :)

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  5. I need to make this too. I agree with Andrea. If you need guinea pigs for these sort of experiments, we are in!

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