Fusilli with Four Cheeses and Balsamic Vinegar

1. 1

   Preheat the oven to 350.

2. 2

   Cook the fusilli in a large pot of boiling salted water, stirring occasionally, until al dente.

3. 3

   Drain, reserving 1/4 cup of the pasta cooking water.

4. 4

   Return the pasta to the pot.

5. 5

   Meanwhile, in a medium saucepan, bring the heavy cream to a simmer.

6. 6

   Reduce the heat to low and stir in 1/2 cup of the Parmesan and the Fontina.

7. 7

   Remove from the heat and stir in the Gorgonzola and Taleggio.

8. 8

   Let the sauce stand until all the cheese is melted, about 5 minutes.

9. 9

   Toss the pasta with the cheese sauce along with the reserved pasta cooking water.

10. 10

    Season with salt and pepper.

11. 11

    Transfer the pasta to a 9-by-13-inch baking dish and sprinkle with the remaining 1/4 cup of Parmesan.

12. 12

    Bake for 15 minutes, or until the pasta is heated through and the top is lightly browned.

13. 13

    Meanwhile, in a small skillet, boil the balsamic vinegar until reduced to 1 1/2 tablespoons, about 8 minutes.

14. 14

    Drizzle the vinegar over the pasta, sprinkle with the parsley and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.