Melt butter in a medium saucepan over medium heat. Add flour and stirring constantly cook for 3 minutes
Heat milk and add all at once to flour mixture. Simmer for 5 minutes on low heat, stirring constantly or until sauce comes to a boil and thickens. Season with salt & pepper to taste.
Stir in half of the cheese and remove from heat. Meanwhile, heat oil in a large skillet over medium heat, add garlic; cook until it turns yellow
Add mushrooms and sauté until tender, after add them to cheese and mix well
Cook Rigatoni in salted water for half the recommended cook time
Drain pasta and add to the sauce
Spoon mixture into lightly greased 1-1/2 quart casserole dish. Sprinkle with remaining cheese and parsley.
Bake 20 minutes and let is stand 10 minutes before serving
"Give people food that you would give your own children"
Pietro Barilla
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