Yield: 4 Servings
|1 tablespoon||Stick margarine or butter|
|1 tablespoon||All-purpose flour|
|1 can||Evaporated skim milk (12-oz)|
|¼ cup||Shredded fontina cheese (1 oz)|
|¼ cup||Crumbled gorgonzola or other blue cheese -- (1 oz|
|¼ cup||Diced camembert chese; (1 oz)|
|6 cups||Hot cooked rigatoni; (9 oz uncooked)|
|2 tablespoons||Chopped fresh basil|
|¼ cup||Finely grated fresh parmesan cheese -- (1 oz)|
Recipe by: Cooking Light, March 1998, pg. 89 1. Melt margarine in a large saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly with whisk. Add pepper, salt, and milk, and bring to a simmer, stirring frequently. Remove from heat, and add fontina, Gorgonzola, and Camembert cheeses, stirring until cheeses melt. Stir in pasta and basil; spoon into each of 4 bowls. Sprinkle with Parmesan cheese.
Typos and MasterCook Formatting Courtesy of Jill Proehl, St. Louis, MO - jpxtwo@...