1 T. stick margarine or butter
1 T. all-purpose flour
1/2 tsp. pepper
1/4 tsp. salt
1 (12-oz.) can evaporated skim milk
1/4 C. (1 oz.) shredded fontina cheese
1/4 C. (1 oz.) crumbled Gorgonzola or other blue cheese
1/4 C. (1 oz.) diced Camembert cheese
6 C. hot cooked rigatoni (about 9 oz. uncooked pasta)
2 T. chopped fresh basil
1/4 C. (1 oz.) finely grated fresh Parmesan cheese

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.

Yield: 4 servings
Serving size: 1 1/4 C. pasta and 1 T. parmesan

Calories: 485
Fat: 12.2g
Fiber: 3.3g