Pasta Ai Quattro Formaggi (Pasta With 4 Cheeses)

3 ½ oz. grated Parmigiano
3 ½ oz. Fontina, minced*
3 ½ oz. semi-sharp provolone, grated**
3 ½ oz. Bel Paese, minced*
3 ½ oz. butter
½-1 cup milk or 4-5 T. cooking cream
salt & pepper (to taste)
1 lb. penne, macaroni, or fettuccini pasta
Directions:

Put a large wide pot of water on the stove to boil. In the meantime, prepare the cheeses.

Cook pasta al dente in salted water. Drain pasta and add butter. Pour in milk or cooking cream. Mix well. Add cheeses and pepper. Stir while warming over a low flame until the cheeses have all melted. Eat hot.

*Can be replaced with galbanino, provola, or scamorza.
**Can be replaced with gorgonzola or Swiss cheese.