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  • 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.

Categories: Main Dish  Pasta 
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