12 oz. package Valente Tomato Basil Fettuccine
2 TBSP. butter
2 TBSP. flour
2 cups milk
1/2 cup shredded Gruyere
1/2 cup shredded gouda cheese
1/2 cup grated Parmesan cheese
1 pint cherry tomatoes
Fresh basil to garnish

Melt butter in medium saucepan, stir in flour, and cook until bubbly.
Gradually add milk, stirring until thickened.
Remove from heat; add Gruyere and Gouda cheeses.
Return to low heat and stir until cheeses have melted thoroughly.
Broil cherry tomatoes drizzled with a little olive oil until blistered.
Cook pasta in salted boiling water for 3-4 minutes. Drain, and place in a serving bowl.
Immediately pour sauce over pasta, place tomatoes on top, and serve with grated Parmesan cheese.

Garnish with fresh basil

Immediately pour sauce over pasta and serve with grated Parmesan cheese.