This recipe always looked delicious, but I've never made it. If you do, let me know how it was :-)
You can use your blue cheese as a substitute for gorgonzola in this recipe:
1 cup heavy cream or milk
4 oz. fontina cheese, grated
4 oz. blue cheese, cut into 1" pieces
4 oz. Bel Paese cheese, cut up
1/2 cup grated parmesan cheese
1/2 tea. black pepper
1/4 tea. grated nutmeg
1 pound cooked pasta
In a saucepan, heat the cream to a simmer. Add the cheese, reduce heat to low and cook stirring until the cheese melts, about 5 minutes. Add parmesan cheese last, season with pepper and nutmeg, cook 1 more minute, stirring.
Pour sauce over cooked pasta and toss to coat.