Rigatoni with Four Cheeses
Cook pasta according to package directions until al dente. Drain, reserving a small amount of pasta water for the sauce.
In a pan large enough to hold all the pasta, melt 2 tablespoons of the butter over medium heat. Add pasta, tossing to coat. Gradually stir in the remaining 6 tablespoons of the butter along with the Parmesan, Gruyre, Edam and Fontina cheeses.
Once the cheese begins to melt remove from heat, stirring constantly. If the sauce seems too dry add a little of the reserved pasta water.
Turn into a heated serving bowl and add pepper to taste. Serve at once.