Title: Tequila Sunrise Pasta Quattro Fromaggio
Categories: 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

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