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.
Pasta with Four Cheese Sauce
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