Recipe: Four cheeses pasta with marjoram
Pasta with aromatic herbs
May 30, 2009
 Tired of marjoram recipes? Well, I'm not!
Four Cheeses Pasta is an italian classic, every family has it's own recipe. I guess it's similar to the american Mac and Cheese... let me know what you think about it.
A tip if you can't find italian cheeses: gorgonzola is similar to Blue Cheese, and you can use cheddar instead of fontina. Use your imagination and remember: nobody says that you should use only four cheeses!
Four cheeses pasta with marjoram
Ingredients
Serves 3-4:
300g penne rigate pasta
80g gorgonzola
60g swiss cheese
60g fontina
40g grated parmesan
15g butter
15g all-purpose flour
175ml milk
1 pinch nutmeg
white pepper
marjoram
Directions
Cook the pasta in boiling salted water.
Meanwhile, cut into small pieces fontina, emmenthal and gorgonzola.
Melt the butter in a large pot. Add the flour and mix well, then cook two minutes. Pour the milk gradually, stirring.
Add the cheeses and nutmeg, stir the sauce until it has a smooth consistency.
When the pasta is al dente, drain well and put in the pot with the cheese sauce. Stir well and serve hot, with white pepper and marjoram.
 A similar recipe:
Gorgonzola and walnuts pasta with marjoram
I am entering this in Presto Pasta Nights, a weekly event hosted by Ruth of Once Upon A Feast.
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