Summary

Ingredients

• 300 ml cream
• 200 ml milk
• 250 g Goronzola
• 150 g Gouda
• 150 g parmesan, rated
• 200 g Appenzeller
• 100 g Gruyère
• 150 g butter
• 1 packet herbs, Italian, fresh or frozen
• salt and pepper
• nutmeg
• Garlic
• 500 g pasta your choice
• Salt water

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Instructions

1. Cut the gorgonzola into cubes. Finely grate the rest of the cheese. Cook the pasta in salted water according to the instructions on the packet, then drain.
2. In the meantime, melt the butter in a large saucepan on a low heat. Then add the Gorgonzola and let melt while stirring constantly. Then add the cream, milk and remaining cheese and heat, stirring constantly, until all of the cheese has melted and the sauce is hot. Warning, the sauce burns quickly!
3. Just before serving, add the herbs and, if you like, the garlic and cook briefly, then season with salt, pepper and nutmeg.
4. Pour the sauce over the pasta and serve immediately