Title: Tequila Sunrise Pasta Quattro Fromaggio
Categories: Cooking lig, From hard c, Jill, Pasta
Yield: 4 Servings

1 tb Stick margarine or butter
1 tb All-purpose flour
1/2 ts Pepper
1/4 ts Salt
1 cn Evaporated skim milk (12-oz)
1/4 c Shredded fontina cheese (1
-oz)
1/4 c Crumbled gorgonzola or
-other blue cheese -- (1 oz
1/4 c Diced camembert chese; (1
-oz)
6 c Hot cooked rigatoni; (9 oz
-uncooked)
2 tb Chopped fresh basil
1/4 c 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 MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on May 28,
1998