*Maccheroni with Four Cheeses


- 1 lb. maccheroni (small cylindrical pasta)
- 1/4 cup grated parmesan cheese
- 1/4 cup or 2 oz. gorgonzola cheese
- 1 small fresh mozzarella ball
- 1/4 cup or 2 oz. swiss gruviere cheese
- 1/2 cup cooking cream
- 1/4 cup butter


Cut the cheeses into small cubes. Over a low flame in a small pan melt the butter, the cheeses, and half the grated parmesan. Stir continously until you obtain a smooth cream. Do not allow to boil. Cook the maccheroni in a separate pot with salt water. Drain. Add the cheese cream and the remaining grated parmesan cheese. Serve immediately. Serves four.