RIGATONI 4 CHEESES

Cook the pasta in a large pot of boiling lightly salted water until just done. The pasta should be cooked "al dente", tender but firm to the bite. Meanwhile, bring the half & half to a simmer in a heavy based large skillet over medium-low heat. Add gorgonzola, cheddar, and fontina cheeses and stir until melted. A whisk works best for blending the sauce well. Drain the cooked pasta, do not rinse, and put into a large serving bowl, add sauce and fresh parsley and then toss until the pasta is well coated. Sprinkle with parmegiano cheese and serve immediately. -serves 4.