3 tbsp. butter
1 1/2 tbsp. flour
1/8 tsp. nutmeg
Dash white pepper
1 c. half and half
1/2 c. chicken broth
1/3 c. each shredded, Fontina, Bel Paese cheeses
1/3 c. and crumbled Gorgonzola cheese (available at Italian speciality stores)
1/2 c. Parmesan cheese
1/2 lb. fresh Fettuccine noodles

In a 2 quart pan over medium heat, melt 1 1/2 tablespoons butter, mix in flour, nutmeg, pepper and heat until bubbly. Remove pan from heat and add chicken broth and half and half. Return to heat and cook stirring constantly until it boils and thickens. Mix in Fontina and Bel Paese (substitute with mild white cheese such as Muenster or Gouda), stir until melted and smooth. Stir in Gorgonzola.

Cook fettuccine noodles al dente, pour sauce over hot noodles, sprinkle with Parmesan cheese.