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Tired of marjoram recipes? Well, I'm not!
Four Cheeses Pasta is an italian classic, every family has it's own recipe. I guess it's similar to the american Mac and Cheese... let me know what you think about it.
A tip if you can't find italian cheeses: gorgonzola is similar to Blue Cheese, and you can use cheddar instead of fontina. Use your imagination and remember: nobody says that you should use only four cheeses!

Four Cheeses Pasta with Marjoram

Ingredients
Serves 3-4:
300g penne rigate pasta
80g gorgonzola
60g swiss cheese
60g fontina
40g grated parmesan
15g butter
15g all-purpose flour
175ml milk
1 pinch nutmeg
white pepper
marjoram

Directions
Cook the pasta in boiling salted water.
Meanwhile, cut into small pieces fontina, emmenthal and gorgonzola.
Melt the butter in a large pot. Add the flour and mix well, then cook two minutes. Pour the milk gradually, stirring.
Add the cheeses and nutmeg, stir the sauce until it has a smooth consistency.
When the pasta is al dente, drain well and put in the pot with the cheese sauce. Stir well and serve hot, with white pepper and marjoram.

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I am entering this in Presto Pasta Nights, a weekly event hosted by Ruth of Once Upon A Feast.

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