Tequila sunrise pasta quattro fromaggio
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Stick margarine or butter |
| 1 | tablespoon | All-purpose flour |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Salt |
| 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) |
Directions
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@...