8 oz. rigitoni, uncooked
1 tbsp. butter
1/4 c. flour
2 c. chicken broth
1 to 1 1/2 c. low-fat milk
2 c. Fontina cheese (Danish style), shredded
Pepper to taste
1/3 c. Parmesan cheese, freshly grated
1/2 lb. bay shrimp
1/2 c. green onions