1 tbsp Stick margarine or butter
1 tbsp All-purpose flour
1/2 tsp Pepper
1/4 tsp Salt
1 can Evaporated skim milk (12-oz)
1/4 cup Shredded fontina cheese (1 oz)
1/4 cup Crumbled gorgonzola or other blue cheese -- (1 oz
1/4 cup Diced camembert chese, (1 oz)
6 cup Hot cooked rigatoni, (9 oz uncooked)
2 tbsp Chopped fresh basil
1/4 cup Finely grated fresh parmesan cheese -- (1 oz)
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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
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