Cheese in the Fridge

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.

Categories: .Bayview School of Cooking!, Entrée, Pasta | 1 Comment

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One thought on “Cheese in the Fridge

  1. Linda Hunter

    I enjoy tried and true recipes especially when they are so good that they become a part of the “regular” menu. We all need to clean out the refrigerator from time to time and this sounds like a terrific way! Thanks Leanne, for the versatile recipe.

    I look forward to your next family favorite,

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