Creamy Rigatoni with Gruyere and Brie

½ tsp salt, divided 

12 oz rigatoni 

3 tbsp flour 

2 cups milk, divided 

1 tbsp butter 

1 ¼ cups gruyere cheese, shredded 

3 oz brie, rind removed 

½ tsp fresh ground pepper 

Parsley (optional) 

Cook pasta in salted water.

Place flour in saucepan over medium heat; add ½ cup milk, stirring with whisk until smooth. Gradually add remaining milk, stirring. Bring to a boil, stirring constantly. Cook 2 minutes or until slightly thick. Add butter. Remove from heat and let stand 4 minutes.

Add cheeses, stir until smooth. Add salt, pepper and pasta. Garnish with parsley and serve.