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. 

Yield: 4 servings (serving size: 1 1/4 cups pasta and 1 tablespoon parmesan)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 485
  • Calories from fat: 23%
  • Fat: 12.2g
  • Saturated fat: 7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 23.6g
  • Carbohydrate: 68.9g
  • Fiber: 3.3g
  • Cholesterol: 35mg
  • Iron: 3.3mg
  • Sodium: 548mg
  • Calcium: 453mg


  • 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


  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.
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