Elbows with Four Cheeses
A marvelous alchemy of cream, butter and rich cheeses creates a velvety blanket for the elbow macaroni.
- 1 pound Luigi Vitelli Classic or Gluten Free Elbows
- 1/4 cup Creamy Italian Gorgonzola cheese
- 1/4 cup Cubed Fontina or Asiago cheese
- 1/4 cup Ricotta cheese
- 1/4 cup Freshly grated parmigiano chees
- 2 tbsp Heavy cream
- 2 tbsp Unsalted butter
Melt all the ingredients in a nonstick sauce pan over a medium low heat to make a creamy sauce. Add a little bit of milk if needed. Cook the elbows al dente, drain the pasta, put it in the pan and fold in the cheese cream. Combine well and serve immediately with a sprinkle of parmigiano cheese.