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RECIPE OF THE WEEK #448

Pasta with Four Cheeses

6 tablespoons butter, divided
1/4 cup flour
3 1/3 cups half and half
4 ounces fontina cheese, shredded
4 ounces gruyere cheese, shredded
4 ounces gorgonzola cheese, crumbles
1 package fusilli pasta
1/4 cup grated parmesan cheese
1/4 teaspoon pepper

Melt 4 tablespoons of the butter in a saucepan. Add the flour and
cook over low heat 2 to 3 minutes. Gradually stir in half and half.
Bring to a boil, reduce heat and add fontina, gruyere and
gorgonzola cheese. Stir until smooth. Cook pasta in boiling, salted
water until just tender, 8-10 minutes.

Drain and toss with remaining 2 tablespoons butter.

Pour sauce over pasta. Sprinkle with parmesan cheese and pepper. Toss. Serves 8.