250 g rigatoni 8 oz
75 ml butter or margarine 1/3 cup
75 ml all-purpose flour 1/3 cup
750 ml milk 3 cup
175 ml parmesan cheese, grated 3/4 cup
1 ml salt 1/4 tsp
2 ml garlic powder 1/2 tsp
.5 ml nutmeg 1/8 tsp
.5 ml thyme 1/8 tsp
375 ml sharp cheddar cheese, grated 1 1/2 cup
750 g fresh broccoli, cooked tender-crisp 1 1/2 lb
175 ml swiss cheese, grated 3/4 cup
Cook rigatoni as package instructions. Meanwhile, melt butter in saucepan; mix in flour. Stir in milk until it boils and thickens. Add parmesan cheese, salt, garlic powder, nutmeg, thyme and cheddar cheese; stir.
Drain rigatoni. Return pasta to pot; add cheese sauce and cooked broccoli. Mix well. Pour into greased 9 x 13 inch (22 x 23 cm) pan. Sprinkle with swiss cheese. Bake uncovered in 350 F (180 C) oven to melt cheese, about 20 minutes.
Serves 10