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Maccheroni ai Quattro Formaggi
( Macaroni with Four Cheeses
)
1/2 cup butter
1/2 cup heavy cream
1/3 cup shredded fontina
cheese
1/3 cup shredded Taleggio
cheese
1/3 cup shredded Gorgonzola
or other soft Italian cheese
( you can use whatever combination
of soft or semi-soft Italian cheeses to make 1 cup )
1 pound of dried macaroni,
whatever shape you like
salt and pepper to taste
1/2 cup freshly grated Parmesan
cheese
Heat
the butter and cream in a large saucepan over
medium-low heat, being careful to keep it from boiling.
Remove the rind from the three soft cheeses and
discard them. Shred the cheeses and add to the cream
and butter, whisking gently. Maintain the heat until they
melt, keeping the sauce well whisked and blended.
Remove from the heat and set aside.
Cook
the past al dente and drain well. Transfer the
pasta to a heated bowl. Pour over the thick melted
cheese sauce and toss well. Add salt and pepper. Add
the the parmesan cheese and mix well.
Serves
6 - 8.
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