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Four Cheese Pasta
1 tablespoon butter or margarine
1 tablespoon flour
1/2 teaspoon pepper
1/4 teaspoon salt
12 oz can evaporated skim milk
1 ounce fontina cheese, shredded
1 ounce Gorgonzola cheese, crumbled
1 ounce Camembert cheese, diced
9 ounces rigatoni pasta, cooked
2 tablespoons fresh basil, chopped
1/4 cup fresh Parmesan cheese, finely grated
Melt margarine in a large saucepan over medium heat. Add flour;
cook 30 seconds, stirring constantly with a 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 cooked pasta and basil.
Spoon pasta into four shallow bowls and sprinkle with Parmesan
cheese.
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Four Cheese 01