• 1 lb penne
• 1 Tbsp butter
• 1/2 cup heavy cream
• 4 oz grated fontina cheese
• 2 oz crumbled gorgonzola cheese
• 2 oz mascarpone cheese
• 1/3 cup freshly grated parmesan, divided
• salt and pepper to taste

1. Preheat the oven to 450°F.
2. Bring 4 quarts of water to the boil in a large pot. Add salt and the pasta, stirring well.
3. Put the butter and cream in a saucepan over low heat. Stir until the butter has melted, then add all the cheeses, reserving 2 tablespoons of the parmesan. Stir constantly until the cheeses have melted into the cream, then season with salt and pepper (taste for salt first as the parmesan is salty). Remove the pan from the heat and set aside.
4. When the pasta is molto al dente (about 1 minute from al dente), drain it and toss it with the sauce in a bowl until the pasta is well coated.
5. Tranfer to individual bake and serve dishes or a single ovenproof casserole large enough to accommodate the pasta to a depth of no more than about 1 1/2 inches. Sprinkle the remaining 2 tablespoons of parmesan on top and bake until golden brown, about 10 - 15 minutes. When you take the dish out of the oven allow it to rest for 5 minutes before serving.

(Bob)