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.
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.