Garlicky Rigatoni with Gorgonzola

Ingredients

• 0.3 teaspoon pepper black
• 1 teaspoon butter 
• 1.5 cups half-and-half fat-free
• 2 cups milk fat-free
• 0.3 cup flour all-purpose
• 10  garlic cloves finely chopped
• 4 ounces crumbed gorgonzola cheese divided
• 12 ounces rigatoni pasta) tube-shaped uncooked
• 0.3 cup romano cheese grated
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 42
2. Cook pasta according to package directions, omitting salt and fat.
3. While pasta cooks, place flour in a medium bowl. Gradually add milk and half-and-half, stirring with a whisk until well blended. Melt butter in a large saucepan over medium heat.
4. Add garlic; saut 1 minute or until golden brown.
5. Add milk mixture, and bring to a boil, stirring frequently with whisk. Stir in 1/2 cup Gorgonzola cheese, salt, and pepper. Reduce heat, and simmer, uncovered, 2 minutes or until cheese melts.
6. Drain pasta, and return to pan.
7. Add Gorgonzola sauce and Romano cheese; toss gently to coat. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray; sprinkle with remaining 1/2 cup Gorgonzola cheese.
8. Bake, uncovered, at 425 for 27 minutes or until bubbly and lightly browned.