Tequila sunrise pasta quattro fromaggio

Yield: 4 Servings

Measure 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)

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@...

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