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.