four cheese pasta

A delicious and hearty dish, better used as an all -in-one course, with a fresh a salad

Ingredients

1 lb. pasta preferably a short type

250ml full fat milk

80g gorgonzola, cut into cubes

80 gr cheddar, grated

1/4 cup ricotta cheese

60 gr freshly grated Italian parmesan
pepper

salt

Preparation:

Pour the milk in a saucepan and then add the gorgonzola, the ricorra and cheddar.

On a medium heat melt the cheeses into the milk, stirring with a spoon.

 In a large saucepan cook the pasta in the salted boiling water until al dente. 

Once the pasta is cooked, drain and add the pasta to the cheese sauce, add some pepper and on a low heat stir all together for few seconds allowing the flavours to combine properly.

Serve immediately.