Pasta with Swiss Fondue
|Evaporated skim milk||1 Cup (16 tbs)|
|Garlic cloves||1 Medium, finely chopped|
|Low salt part skim milk swiss cheese||1⁄2 Pound, shredded|
|Kirsch liqueur||1 Tablespoon|
|Pasta||1 Pound, cooked, drained|
In a large saucepan or skillet, bring the evaporated milk with the garlic to a simmer over moderate heat.
Gradually stir in the cheese and, as soon as it has melted and the sauce is creamy, stir in the kirsch.
Pour the sauce immediately over cooked pasta.