Penne with four cheeses

For an impromptu dinner or a quick lunch, it is better to focus on pasta. The penne with the four cheeses are an easy first, very fast and sure of success. Remembering that it is a caloric dish, it is better to follow it from a plate of light vegetables.

• 400 g (12 ½ oz )of striped penne
• 200 ml(¾ cup) of milk
• 120 g (4½ oz) of gorgonzola
• 100 g (4 oz) of grated emmental
• 80 g (3 oz) of taleggio cheese
• 80 g (3 oz) of grated Parmesan cheese
• 30 g (1 oz) of butter
• salt
• pepper

The penne with four cheeses is an easy first course that saves in all situations: if you have unexpected guests, if you have little time and want to prepare a quick lunch, every time you want a good pasta dish, simple and that requires very little effort.

The first operation, to make the four cheese platters is to put the water to boil for the pasta. While boiling the penne in boiling salted water, cut the gorgonzola and the diced taleggio cheese. Collect them in a bowl with milk, butter, Parmesan and grated emmentaler. Melt over a low flame, stirring with a wooden spoon or a whisk until a smooth and thick cream is obtained. Salt sparingly, add fresh pepper and whisk the penne al dente. Add them to the saucepan and sauté them with the dressing in order to wrap them completely.

Transfer to the serving dishes the penne to the four cheeses and complete with other pepper and, if you like, with a little grated nutmeg. Serve immediately.

Enjoy!!!