il Sugo di Quattro Formaggi

This is a heavy cheese sauce that is good on many things from bread, veggies, as a substitute for tomato sauce on pizza, to of course, pasta.

1 Tablespoon butter
1 Tablespoon Flour
1 cup heavy cream
2 Tablespoons Mascarpone (cream cheese can be substituted - Mascarpone can get pricey, especially when combined with all of the other cheeses)
1/4 cup Fontina
1/4 cup Parmigiano Reggiano
1-2 Tablespoons Gorgonzola - according to taste

In a small saucepan, melt the butter over medium heat. When the butter is melted, mix in the flour and then the heavy cream. Once the butter, flour, and cream are mixed, add the Mascarpone and bring the mixture to a boil, stirring constantly. After the sauce has reached a boil, turn it down to low and add the rest of the cheeses, again making sure to stir constantly. If you let the sauce to sit too long without stirring, the bottom will burn and you'll be eatinig burned cheese sauce. When all of the cheese is melted, remove the sauce from the heat and let it sit for a few minutes to allow the sauce to thicken. I don't add salt or pepper to the recipe, so if you want some, add some. Buon Appetito.