• 3 1/2 teaspoons salt, divided
• 12 ounces rigatoni pasta
• 3 tablespoons all-purpose flour
• 2 cups 2% reduced-fat milk, divided
• 1 tablespoon butter
• 1 1/4 cups (5 ounces) finely shredded Gruyère cheese
• 3 ounces soft-ripened Brie cheese, rind removed
• 1/2 teaspoon freshly ground black pepper
• Fresh flat-leaf parsley leaves (optional)

Preparation

1. Bring 6 quarts water to a boil in a large saucepan. Add 1 tablespoon salt and pasta; cook 6 minutes or until al dente. Drain.
2. Place flour in a medium saucepan over medium heat; add 1/2 cup milk, stirring with a whisk until smooth. Gradually add remaining 1 1/2 cups milk to pan, stirring with a whisk; bring to a boil, stirring constantly with a whisk. Cook 2 minutes or until slightly thick, stirring constantly; stir in butter. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add cheeses; stir until smooth. Stir in remaining 1/2 teaspoon salt, pepper, and pasta. Garnish with parsley, if desired.