Name: Pasta Con Quattro Formaggi
Ingredients: 1 pound mostaccioli; 4 tbs butter; 1/4 pound gruyere, shredded - 1 cup; 1/4 pound Bel Paese, shredded - 1 cup; 1/4 pound mozzarella, shredded - 1 cup; 2 oz. provolone, grated - 1/2 cup; 1 1/2 cup heavy cream; 1/4 tsp white pepper, coarsely ground; 2 tbs cognac; 1/4 cup parmesan, grated

Pasta Con Quattro Formaggi

Ingredients

1 pound mostaccioli
4 tbs butter
1/4 pound gruyere, shredded - 1 cup
1/4 pound Bel Paese, shredded - 1 cup
1/4 pound mozzarella, shredded - 1 cup
2 oz.s provolone, grated - 1/2 cup
1 1/2 cup heavy cream
1/4 tsp white pepper, coarsely ground
2 tbs cognac
1/4 cup parmesan, grated

Instructions

Cook and drain pasta and return to pan. Toss pasta with butter then all cheeses except the Parmesan, cream and pepper. Continue tossing over low heat until cheeses are melted evenly to coat pasta. Spoon onto a heated serving platter. Heat cognac in a metal measuring cup or butter melting pot. Ignite and pour over the pasta. When flames die sprinkle with Parmesan and serve immediately.