Quattro Formaggi Pasta

1. Place a large pot of water over heat and bring to a rolling boil.
2. Add pasta and cook per instructions on the package.
3. Heat milk over a medium-low heat in a separate small, heavy-bottomed saucepan.
4. Add your gorgonzola and fontina cheese, constantly stirring until they have melted and mixed nicely with the milk.
5. Add nutmeg and white pepper.
6. Approximately 1 minute before the pasta is finished, remove from the heat and drain it.
7. Place the drained pasta in a large skillet.
8. Stir in the milk and cheese mixture.
9. Add the parmigiana and pecorino cheese and stir well.
10. Cook over a medium heat, shaking or stirring the pan continuously until the sauce is thick and the pasta is finished cooking.
11. Add salt to taste.
12. Serve Quattro Formaggi Pasta hot and top with grated cheese.                

Quattro Formaggi Pasta is best served topped with your choice of protein – chicken, seafood, pork, beef, or tofu – and paired with a fresh green salad or vegetables.Keep it hot for up to 4 hours in your stainless-steel lunch box, and take your Quattro Formaggi Pasta to work with you!

Trivia

• The title of this dish, “Quattro Farmaggi Pasta,” is Italian for the components of the dish itself: four cheese.
• This recipe is one simple to experiment with to find your own favorite ingredients! As long as you stay within the same category of cheese – for example, a hard, aged cheese rather than parmigboiano – you can substitute different types of cheese for the four listed in this recipe. Find your own favorite and share!