An impressive entree or side dish. Serves 6.

8 oz. spinach pasta, any shape
3 tbsp. butter
1 1/2 tbsp. flour
1 c. cream
1/2 c. chicken broth
Dash ground nutmeg
1/3 c. shredded Fontina cheese
1/3 c. crumbled Gorgonzola cheese
1/3 c. shredded Gouda or milk Cheddar cheese
1/3 c. grated Parmesan cheese
Chopped chives and parsley

Melt butter in a large skillet; add flour and cook briefly. Add cream and broth and cook until bubbly and thickened. Add nutmeg and all cheeses except the Parmesan. Cook over low heat until cheeses are melted.

Meanwhile, cook pasta in salted boiling water. Drain well and mix with the sauce. Add Parmesan and toss again. Serve on a warm platter garnished with chopped chives and parsley.