I love a recipe that has a lot going for it—one that’s really satisfying, easy enough for a weeknight, not too expensive and not too high in calories. I’ve been making this pasta with cheese sauce for almost ten years. It’s a slightly modified recipe from Cooking Light Magazine and I make it at least once every couple months because it allows me to use up any leftover cheese I have in the fridge. When I first started making it, I dutifully went out and bought all the cheeses called for and then ended up with a bunch of extra cheese. Then I started experimenting with cheese I already had. If you like blue cheese, I recommend sticking with some kind of blue. And, you’ll need some kind of hard cheese to grate on top. Other than that, the sky’s the limit. I even tried some goat cheese once and it was pretty tasty. Of course, you’ll want to stay with four types of cheese, otherwise, you’ll have to re-name it! The serving size is ample and it’s only 485 calories. Serve it with a salad and you have a great dinner for a cool March evening.
Pasta Quattro Fromaggio
1 tablespoon butter
1 tablespoon all-purpose flour
½ teaspoon freshly ground pepper
¼ teaspoon salt
One 12-ounce can evaporated skim milk
¼ cup (1-ounce) shredded fontina (or whatever!) cheese
¼ cup (1-ounce) crumbled Gorgonzola or other blue cheese (if you don’t like blue, use what you like!)
¼ cup (1-ounce) diced Camembert (or whatever!) cheese
6 cups hot cooked rigatoni (about 12-ounces uncooked pasta)
¼ cup chopped fresh basil
¼ cup (1-ounce) finely grated fresh Parmesan cheese, or other hard grating cheese
Melt butter 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.