Pasta a la Quattro Formaggio

1 pound pasta, your favorite shape
2 TBSP butter
2 TBSP all-purpose flour
1 Pinch of Garlic
2 cups milk
1 cup Smoked Gouda, grated
1 cup Extra Sharp Cheddar, grated
½ cup Cream Cheese, softened
½ cup Parmesan Cheese, finely grated
1 tsp black pepper
Salt, to taste
1 TBSP finely minced Rosemary
2 TBSP chopped Parsley

When pasta water boils, add salt then pasta.  Cool until slightly undercooked – pasta will continue to cook when combined with cheese sauce. Drain pasta.

For the cheese sauce, melt butter in a medium saucepan and stir in flour. Whisk in milk and Rosemary.  Bring to a bubble.  Cook to thicken milk, 2 – 3 minutes.  Add Gouda, Cheddar, Cream Cheese.  Stir to melt cheeses.  Add to pasta and stir to combine.  Pour into serving dish and sprinkle with parsley and Parmesan.  Optional – top with bread crumbs and place under broiler to brown.

Serve with a glass of Convergence Vineyards Zinfandel – Enjoy
Recipe courtesy of Jamie Concannon of Convergence Vineyards