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Tequila Sunrise Pasta Quattro Fromaggio


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  • 1 tablespoon stick margarine or butter
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 (12-ounce) can evaporated skim milk
  • 1/4 cup (1 ounce) shredded Fontina cheese
  • 1/4 cup (1 ounce) crumbled Gorgonzola or other blue cheese
  • 1/4 cup (1 ounce) diced Camembert cheese
  • 6 cups hot cooked rigatoni (about 9 ounces uncooked pasta)
  • 2 tablespoons chopped fresh basil
  • 1/4 cup (1 ounce) finely grated fresh Parmesan cheese


Servings 1


Step 1

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 pasta and basil; spoon into each of 4 bowls. Sprinkle with Parmesan cheese.

Serving Size: 1 1/4 cups pasta and 1 tablespoon Parmesan


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