Rigatoni Broccoli Bake

This is a recipe that I came across in my old recipe box.  I had to make it again to see if it was worthy to move to the new recipe box!

Not sure where this recipe came from originally.

Rigatoni 8oz/250g
cooking oil (optional) 1T/15ml
salt 2 tsp/10ml
Butter 1/3 cup / 75ml
flour 1/3 cup / 75 ml
milk 3 cups / 700ml
grated parm cheese 3/4 cup / 175 ml
salt 1 tsp/5ml
garlic salt 1/2 tsp / 2ml
nutmeg 1/8 tsp / 0.5ml
thyme 1/8 tsp / 0.5ml
grated sharp cheddar chese 1 1/2 cups
Fresh broccoli, cup up (or 2x10oz, 2x284g frozen) - cooked
Swiss cheese grated 3/4 cup / 175 ml

cook rigatoni in boiling water, old and salt in large uncovered saucepan until tender but firm ~12-15 min.  Meanwhile melt butter in saucepan.  Mix in flour.  Stir in milk until it boils and thickens.

Add parm cheese, 2nd amount of salt, garlic salt, nutmeg, thyme and cheddar cheese. Stir.

Drain rigatoni. Return pasta to pot. Add cheese sauce and cooked broccoli.  Mix well. Pour into greased 9x13" pan.

Sprinkle with swiss cheese.  Bake uncovered in 350F oven to melt cheese, about 20 min.  Serves 12-15.

 All 4 of us liked this.  Even Mr Picky and Miss Almost-Vegetarian ate it with gusto.   Goes well with a spinach salad.  We'll make this one again!!