Pipe Rigate with cheese


  • 230 gr Pipe Rigate Diamond
  • 57 gr butter with salt
  • 30 gr Mia flour
  • 6 gr of salt
  • A little black pepper
  • 460 ml of milk
  • 100 gr mozzarella
  • 460 gr of cheddar minced cheese.

Put the pasta to boil in salted water for 7 minutes, drain and set aside. Melt the butter in a pan over medium heat, add the flour stirring constantly so that it does not form granules. Adjust the taste with salt and pepper and continue to cook for about 5 minutes stirring all the time. Add the milk while continuing to mix for another 5 minutes. Remove the pan from the heat, add the cheeses and stir for another 2 minutes. Mix the pasta with the sauce and transfer to a casserole. Place in the oven and bake for 20-25 minutes at 180 degrees.