5 tbsp. unsalted butter
1/4 c. flour
2 1/4 c. milk
5 oz. Gorgonzala cheese, crumbled
4 oz. Fontina cheese, grated
Pinch of ground nutmeg
Salt and pepper, freshly ground
1 lb. Penne pasta, cooked just until done
4 oz. whole milk Mozzarella cheese
4 oz. Asiago cheese, grated
1 tsp. paprika

Butter a 2 quart baking dish. Melt butter in saucepan over medium heat. Stir in flour and cook 1 minute. Slowly whisk in milk and cook until slightly thickened. Whisk in Gorgonzala and Fontina. Cook and whisk until cheese is melted. Season with nutmeg, salt and pepper. Remove from heat. Combine the cheese and warm pasta. Stir in Mozzarella and spoon into baking dish. Sprinkle with Asiago and paprika. Bake until bubbling and top browned, 30 to 40 minutes at 350 degrees. Serve immediately. Serves 4.