Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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