This four-cheese pasta is Italy’s answer to macaroni and cheese

For free real time breaking news alerts sent straight to your inbox sign up to our breaking news emails Sign up to our free breaking news emails Please enter a valid email address Please enter a valid email address SIGN UP I would like to be emailed about offers, events and updates from The Independent. In this recipe from “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we use that classic combination, along with creamy mascarpone and fontina, an Italian semi-soft cow’s milk cheese that melts well. We use only 3 quarts of water to boil the pasta so the liquid is extra starchy, then combine some of the cooking water with whole milk, along with the fontina, mascarpone and Gorgonzola. Creamy Four-Cheese Pasta Start to finish: 45 minutes Servings: 6 to 8 Ingredients: 1 tablespoon salted butter, room temperature 1 pound campanelle, gemelli or penne pasta Kosher salt and ground black pepper 1 cup whole milk 4 ounces fontina cheese, shredded ½ cup mascarpone cheese 2 ounces Gorgonzola cheese, crumbled 2 ounces Parmesan cheese, finely grated ½ teaspoon grated nutmeg ¼ cup finely chopped fresh flat-leaf parsley, basil or chives Directions: Heat the broiler with a rack positioned about 6 inches from the element.