How to make it

  • Place grated Parmeggiana or Grana Padano, chopped parsley, and zests in a bowl and stir to combine. Refrigerate the gremolata until it is time to serve the pasta.
  • Bring a large pot of heavily salted water to a boil. Add the fusili and cook until it reaches the al dente stage. Don’t overcook, since you are going to add the pasta to a hot cheese sauce, where it will cook for another minute or so. Drain thoroughly in a colander and set aside while the sauce heats.
  • In a large saucepan, bring milk just to boil over medium-low heat; remove from heat.
  • Melt butter in a large sauté pan and add the flour. Heat gently, stirring until the mixture forms a smooth paste.
  • Add about ½ cup of the heated milk and continue stirring. Continue adding milk, a little at a time, stirring constantly, until the sauce has the consistency of thick cream.
  • Crumble the Gorgonzola, Taleggio, and Fontina and add to the sauce, stirring until the cheeses are melted and the sauce is smooth.
  • Remove the pan from the heat and add the cooked pasta. Stir and serve, sprinkling some of the parsley-citrus gremolata over each portion.

Reviews & Comments 3

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    " It was excellent "
    waterlily ate it and said...
    I have the gorgonzola and fontina on hand, and I know where to go to get the taleggio-- and I live in a town of about 40,000 in rural Southwest Missouri. I think this dish is highly accessible to most people who want to expand their gustatory horizons....
    Besides which, this sound absolutely wonderful!!!!!!
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    " It was excellent "
    minitindel ate it and said...
    wow this looks and sounds incredible love it
    love the cheeses ......

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    " It was excellent "
    greekgirrrl ate it and said...
    I've got all those fromages in my fridge plus more! I'm a cheesehead. Love this post and thank for adding the whole wheat pasta. I'm trying to eat healthier. Maybe with all the cheeses I can get by the taste of the ww pasta!LOL
    Was this review helpful? Yes Flag

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