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Penne with 4 cheeses


  • Cook the pasta in a pot of lightly salted, boiling water until al dente. Drain well.
  • To make the sauce, bring the cream to a simmer in a heavy-bottomed pan.
  • Then add the stock with all the cheeses and ground pepper. Stir and gently cook until the cheese has melted.
  • Toss the pasta with plenty of the sauce and the chives until well coated and serve with a little extra grated parmesan on top.


  • 400 gm penne (or any other tube pasta)
  • sea salt & freshly ground pepper
  • 100 ml cream
  • 100 ml vegetable or chicken stock
  • 50 gm freshly grated parmesan
  • 100 gm fontina, cut into small cubes
  • 100 gm mozzarella, cut into small cubes
  • 100 gm gorgonzola, cut into small cubes
  • 1 heaped tbsp snipped chives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm