1 pound imported rigatoni pasta (stove pipe shape)
2 cups half and half (whipping cream can be used to make a richer sauce)
3 ounces of crumbled gorgonzola cheese
3 ounces of cubed white cheddar cheese
(Be sure to use white cheddar, not yellow.
If unavailable, use Bel Paese or jack cheese)
3 ounces of cubed fontina cheese
1/2 cup of imported grated romano cheese
2 tablespoons chopped Italian parsley
(Italian is best, but regular will do)
2 tablespoons flour
2 tablespoons butter or margarine
For Sauce: Use a heavy bottom saute pan over medium high heat. Melt butter, then whisk in flour and cook while whisking for 2-3 minutes. Whisk in half and half and continue to whisk gently until mixture comes to a boil. When the sauce thickens enough to coat back of spoon, remove from heat and add Gorgonzola, cheddar, and Fontina cheeses and stir until melted. I like to use a whisk as it helps the sauce to blend well.
Cook pasta in large pot of boiling lightly salted water until a/ dente, tender but firm to the bite. Drain cooked pasta, DO NOT RINSE, and put into large serving bowl. Add sauce and fresh parsley, then toss until pasta is well coated. Sprinkle with romano cheese and serve immediately.
