FOUR CHEESE PENNE
- 1 tablespoon butter
- 1 ½ tablespoon all-purpose flour
- 1 ½ cup milk
- 1 tablespoon Italian seasoning
- ¼ cup grated mozzarella
- ¼ cup grated Gruyere
- ¼ cup grated Fontina
- ¼ cup grated provolone
- 8 ounces penne pasta
- ¼ cup ground Parmesan
- fresh ground black pepper to taste
Melt the butter over medium in your pan. As the butter begins to bubble, add the flour. Stir for one minute then gradually whisk in the milk. Simmer for 5 minutes, stirring constantly until the mixture has thickened slightly.
Reduce heat to very low. Add mozzarella, Gruyere, Fontina, and provolone cheese and stir well with a whisk until the mixture is smooth.
Season with Italian seasonings and pepper to taste. Add the cooked pasta to the four-cheese sauce and continue heating until the pasta and sauce are heated through. If the sauce becomes too thick, thin with a little bit of milk. Serve with a sprinkling of shaved Parmesan cheese.