Tequila Sunrise Pasta Quattro Fromaggio

Ingredients

• 1 ounce camembert cheese diced
• 6 cups rigatoni hot cooked uncooked ( 9 ounces pasta)
• 12 ounce evaporated skim milk canned
• 1 tablespoon flour all-purpose
• 1 ounce fontina shredded
• 2 tablespoons basil fresh chopped
• 1 ounce gorgonzola blue crumbled
• 1 tablespoon butter 
• 1 ounce parmesan cheese fresh finely grated
• 0.5 teaspoon pepper 
• 0.3 teaspoon salt 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Melt margarine in a large saucepan over medium heat.
2. Add flour; cook 30 seconds, stirring constantly with a whisk.
3. Add pepper, salt, and milk, and bring to a simmer, stirring frequently.
4. 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.
5. Sprinkle with Parmesan cheese.