4 servings (serving size: 1 1/4 cups pasta and 1 tablespoon parmesan)
1 tablespoon stick margarine or butter
1 tablespoon all-purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
1 (12-ounce) can evaporated skim milk
1/4 cup (1 ounce) shredded fontina cheese
1/4 cup (1 ounce) crumbled Gorgonzola or other blue cheese
1/4 cup (1 ounce) diced Camembert cheese
6 cups hot cooked rigatoni (about 9 ounces uncooked pasta)
2 tablespoons chopped fresh basil
1/4 cup (1 ounce) finely grated fresh Parmesan cheese
How to Make It
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.
I have made this dish COUNTLESS times since it was first published 14 years ago. Although the cheese can be quite costly, it is very well worth the expense. It is perfect with a green salad and warm crusty bread (hello carb overload) but I have also halved the recipe and served it as a side for special occasions for my husband and I. It comes together quickly, so be certain to have everything else ready to set on the table. DELISH DISH!!!!!!!!
The down side of this is the $ spent on cheese. The upside is the taste of this RICH dish. The serving size was perfect and I made it with exactly the amount of cheese it called for. I served it with a green salad and fresh fruit for dessert.