250 g of tricolor penne pasta
3 tablespoons of unsalted butter, softened
1/4 cup (scant 1/2 cup) of crumbled gorgonzola cheese
1/4 cup (scant 1/2 cup) of shredded melted cheddar cheese
1/4 cup (scant 1/2 cup) of chopped Parmesan cheese
3 tablespoons of grated Parmesan cheese
1 1/2 teaspoons of salt
250 g of tricolor penne pasta
3 tablespoons of unsalted butter, softened
1/4 cup (scant 1/2 cup) of crumbled gorgonzola cheese
1/4 cup (scant 1/2 cup) of shredded melted cheddar cheese
1/4 cup (scant 1/2 cup) of chopped Parmesan cheese
3 tablespoons of grated Parmesan cheese
1 1/2 teaspoons of salt
Fry 2.5 liters of water and half teaspoon of salt in a large pot over high heat
Add the penne pasta and cook with the lid on until it's al dente, about five minutes
Drain and reserve one-quarter cup of the pasta cooking water
Melt three tablespoons of unsalted butter and mix with four types of cheese (gorgonzola, cheddar, Parmesan) in a small bowl
Set aside
Combine the reserved pasta cooking water with the cheesy mixture
Stir well to combine, then add the cooked penne pasta and salt
Mix until combined
Transfer to a serving dish and serve immediately.
