Recipe - Tequila Sunrise Pasta Quattro Fromaggio

1 tablespoon Stick margarine or butter
1 tablespoon Allpurpose flour
One half teaspoon Pepper
One fourth teaspoon Salt
1 cn Evaporated skim milk (12oz)
One fourth cup Shredded fontina cheese (1
oz)
One fourth cup Crumbled gorgonzola or
other blue cheese (1 oz
One fourth cup Diced camembert chese; (1
oz)
6 cup Hot cooked rigatoni; (9 oz
uncooked)
2 tablespoon Chopped fresh basil
One fourth 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@swbell.net
Posted to MMRecipes Digest by valerie@nbnet.nb.ca (valerie) on May 28,
1998