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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

Description

MyRecipes