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Four Italian cheeses melt into a luxurious sauce over penne in this indulgent vegetarian dish. A rich mediterranean comfort food that brings the whole family to the table.
Bring a large pot of salted water to a rolling boil, then cook penne pasta until al dente according to package instructions (about 10-12 minutes); drain and reserve 1/2 cup pasta water.
Meanwhile, over medium heat, combine whole milk and heavy cream in a large sauté pan. Stir continuously and heat until just simmering — avoid boiling.
Add Parmesan, Gorgonzola, Fontina, and Mozzarella cheeses to the simmering milk and cream. Reduce heat to low and stir gently until all cheeses are completely melted and the sauce is smooth.
Season the sauce with salt, black pepper, and nutmeg. If the sauce thickens too much, gradually add reserved pasta water to achieve desired consistency.
Add the drained penne to the cheese sauce and toss well, ensuring every piece is coated luxuriously. Serve immediately, garnished with more Parmesan if desired.
