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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Background:  "Lute Players," by Maxfield Parrish