The Fusia/Fuscŗ Family  

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Michelle Oraziís Quattro Formaggi Pasta

5 tbs. Butter

1/4-cup flour

2 1/2 cups milk

5 oz. Gorgonzola, crumbed

4 oz. Fontina, grated

Pinch ground nutmeg

Salt

1 lb ziti, cooked al dente and drained

4 oz.  Parmigiano cheese, grated

4 oz.  Mozzarella, cut into 1/4-inch cubes

1-teaspoon paprika

Butter a 2-quart baking dish.  Melt the butter in a medium sized saucepan over medium heat.  Stir in the flour and cook 1 minute.  Gradually whisk in the milk.  Cook, stirring constantly until lightly thickened to the consistency of cream.  Whisk in the Gorgonzola and fontina.  Continue to whisk until the cheeses are melted.  Season with the nutmeg and salt to taste.  Remove from the heat.

Combine the cheese sauce and cooked ziti.  Stir in the mozzarella and spoon into the baking dish.  Sprinkle with Parmigiano and then the paprika.  Bake until bubbling and the top is browned.  30-40 minutes. 

Serve immediately.