ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tequila Sunrise Pasta Quattro Fromaggio

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.