Pasta with four cheese sauce

Category
Pasta

Time
15 minutes

Difficulty
Easy

Cost
Cheap

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

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.