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Il Meglio
in Cucina
Pasta with four cheese sauce
Category
Pasta
Time
15 minutes
Difficulty
Easy
Cost
Cheap
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Ingredients
Serves 3-4:
300g penne rigate pasta
80g gorgonzola
60g swiss cheese
60g fontina
40g grated parmesan
15g butter
15g all-purpose flour
175ml milk
1 pinch nutmeg
white pepper
marjoram
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Cook the pasta in boiling salted water.
Meanwhile, cut into small pieces fontina, emmenthal and gorgonzola.
Melt the butter in a large pot. Add the flour and mix well, then cook two minutes. Pour the milk gradually, stirring.
Add the cheeses and nutmeg, stir the sauce until it has a smooth consistency.
When the pasta is al dente, drain well and put in the pot with the cheese sauce. Stir well and serve hot, with white pepper and marjoram.
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