This recipe comes straight from a great cookbook that I have called Pasta. The recipes are restaurant-worthy and pretty simple. This allows you to mix it up a but. I recommend this book; it can be purchased on Amazon (and probably other sites and book stores). I would also like to note that the boyfriend helped prepare this meal. He did most of the later cooking and slicing.

Sorry there is no photo. I didn’t have my camera, but we will probably be making this again sometime soon.

• 2 oz Fontina, julienned (substitutions for Fontina: Camembert, Brie, scamorza)
• 2 oz Gorgonzola, crumbled (substitutions: Roquefort, Stilton, other blue-veined cheese)
• 2 oz Swiss, julienned (substitutions: Gruyere, other firm-textured melting cheese)
• 1/2 C cream (we used light, but you can use a heavy cream if desired)
• pasta ( I recommend a short pasta like gemelli)
• salt and pepper, to taste
• grated parmesan
• We also added: splash of sherry and 2 cloves of pressed garlic. Don’t add too much garlic. You don’t want to overwhelm the taste.

1. Cook pasta according to box directions.
2. Meanwhile, in a small saucepan add together the cream and first 3 cheeses (Fontina, Gorgonzola, Swiss). Cook over low heat for about 5 minutes until almost dissolved. (At this step, we also added a splash of sherry and a tiny bit of pressed garlic).
3. Once pasta is done, top with cheese sauce, salt & pepper, and Parmesan.
4. Serve this right away!

*Note-You might also find a sharper version of Fontina packaged using the name ‘Fontinella.’ We used Fontinella because it was cheaper and it is also pretty tasty to accompany some pre-meal red wine.

**Okay, here is a photo of some cheese. Maybe this will entice you to make this recipe??

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