Recipe: Macaroni with Quattro Formaggi (using Gorgonzola, Fontina, mozzarella, and parmesan)

MACARONI WITH QUATTRO FORMAGGI

"The standard American casserole is transformed here with the rich Italian blend of quattro formaggi - four cheeses. Gorgonzola, fontina, mozzarella and Parmesan make this a cheese lover's dream."

1 pound ziti
5 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups low-fat milk (or any type except skim)
5 ounces Gorgonzola, crumbled
4 ounces fontina, grated
Pinch ground nutmeg
Salt and freshly ground black pepper
4 ounces fresh mozzarella, cut into 1/4-inch cubes
4 ounces Parmesan cheese, grated
1/2 teaspoon paprika

Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish.

Prepare the ziti according to package directions, until not quite al dente. Drain.

Meanwhile, in a saucepan over medium heat, melt the butter. Whisk in flour and cook, stirring constantly, for 1 minute.

Slowly whisk in milk and cook for 1 to 2 minutes, or until lightly thickened to the consistency of cream.

Whisk in the Gorgonzola and fontina. Cook, whisking constantly, until cheeses are melted. Season with nutmeg and salt and pepper. Remove from heat.

In a large bowl, combine cheese sauce and ziti. Stir in the mozzarella. Transfer to the prepared baking dish. Sprinkle with Parmesan and paprika.

Bake until bubbling and top is browned, 25 to 35 minutes.

Servings: 8
Adapted from source: The Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins