1 T. stick margarine or butter
\n1 T. all-purpose flour
\n1\/2 tsp. pepper
\n1\/4 tsp. salt
\n1 (12-oz.) can evaporated skim milk
\n1\/4 C. (1 oz.) shredded fontina cheese
\n1\/4 C. (1 oz.) crumbled Gorgonzola or other blue cheese
\n1\/4 C. (1 oz.) diced Camembert cheese
\n6 C. hot cooked rigatoni (about 9 oz. uncooked pasta)
\n2 T. chopped fresh basil
\n1\/4 C. (1 oz.) finely grated fresh Parmesan cheese<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nServing size: 1 1\/4 C. pasta and 1 T. parmesan<\/p>\n
Calories: 485
\nFat: 12.2g
\nFiber: 3.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n