Melt butter in heavy large skillet over medium-low heat. Add flour and stir 3 minutes. Gradually whisk in milk and chicken broth. Bring to boil, stirring frequently. Add tomatoes, red pepper flakes, pepper and oregano and simmer 5 minutes, stirring occasionally. Reduce heat to low. Add cheddar and 1 cup Romano and stir until melted and well blended. Pour sauce over rigatoni. Toss thoroughly. Serve, passing additional Romano separately. Serves 4. Bon Appetit March 1990 NOTES : A blend of cheddar and Romano cheeses makes this dish a real standout.
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|Serving Size: 1 Serving (1421g)|
|Recipe Makes: 1|
|Calories from Fat: 1371 (44%)|
|Amt Per Serving||% DV|
|Total Fat 152.3g||203 %|
|Saturated Fat 91.1g||456 %|
|Monounsaturated Fat 40.7g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 777.4mg||239 %|
|Sodium 3650.7mg||126 %|
|Potassium 2058.7mg||54 %|
|Total Carbohydrate 290.1g||85 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 284.6g|
|Protein 151.3g||216 %|
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Calories per serving: 3133
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