Rigatoni with Four Cheeses

3 cups milk
1 tbsp. chopped carrot
1 tbsp. celery
1 tbsp. chopped onion
1 tbsp. parsley sprigs
½ bay leaf
¼ tsp. peppercorns
¼ tsp. hot pepper sauce
Dash ground nutmeg
¼ cup margarine
¼ cup flour
½ cup grated Parmesan cheese
¼ cup grated Romano cheese
12oz. uncooked rigatoni, cooked and drained
1½ cups shredded Cheddar cheese
1½ cups shredded mozzarella cheese
¼ tsp. chili powder

Combine milk, carrot, celery, onion, parsley, bay, peppercorns, hot pepper
sauce and nutmeg in medium saucepan. Bring to a boil. Reduce heat to low;
simmer 10 minutes. Strain; reserve milk.

Melt margarine in another medium saucepan over medium heat. Stir in flour.
Gradually stir in reserved milk. Cook, stirring constantly, until thickened.
Remove from heat. Add Parmesan and Romano cheeses, stirring until
blended. Combine pasta and sauce in large bowl; toss gently to coat.

Combine Cheddar and mozzarella in medium bowl. Place ½ of the pasta mixture
in buttered 2-qt. casserole. Sprinkle cheese mixture over top; place
remaining pasta mixture on top. Sprinkle with chili powder. Bake at 350°
for 25 minutes or until bubbly. Garnish as desired.

Makes 6 servings