Rigatoni with Four Cheeses Ingredients 16 oz. package rigatoni pasta 8 tablespoons butter, divided 2 ounces Parmesan cheese, grated 2 ounces Gruyre cheese, grated 2 ounces Reny Picot Edam cheese, grated 2 ounces Reny Picot Fontina cheese, grated 1/4 teaspoon freshly ground black pepper Instructions 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, Gruyre, 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.