Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  stick margarine or butter
  1         tablespoon  all-purpose flour
     1/2      teaspoon  pepper
     1/4      teaspoon  salt
  12            ounces  evaporated skim milk
     1/4           cup  shredded fontina cheese -- (1 oz)
     1/4           cup  crumbled gorgonzola or other blue cheese -- (1 oz)
     1/4           cup  diced camembert chese -- (1 oz)
  6               cups  hot cooked rigatoni -- (9 oz uncooked)
  2        tablespoons  chopped fresh basil
     1/4           cup  finely grated fresh parmesan cheese -- (1 oz)

Preparation:

1. Melt margarine in a large saucepan over medium heat. Add flour; cook 30 seconds, stirring constantly with 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.

Nutritional Information:

74 Calories (kcal); trace Total Fat; (2% calories from fat); 7g Protein; 11g Carbohydrate; 3mg Cholesterol; 231mg Sodium