Tequila Sunrise Pasta Quattro Fromaggio

This cheesy pasta recipe is in honor of the movie "Tequila Sunrise" where two Hollywood hunks vie for the attention of a beautiful restaurant manager.  But when Mel Gibson oohs and ahhs over Michelle Pheiffer's pasta with four cheeses, a food star is born. 


4 servings (serving size: 1 1/4 cups pasta and 1 tablespoon parmesan)

Recipe from

Cooking Light

Nutritional Information

Calories 485
Caloriesfromfat 23 %
Fat 12.2 g
Satfat 7 g
Monofat 3.3 g
Polyfat 0.9 g
Protein 23.6 g
Carbohydrate 68.9 g
Fiber 3.3 g
Cholesterol 35 mg
Iron 3.3 mg
Sodium 548 mg
Calcium 453 mg


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


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.