A creamy flavorful sauce made with 4 different cheeses. It's the Italian version of mac&cheese and can be made with any cheese you have available or like.
Bring to boil a large pot of salted water and toss the pasta in. Follow the pasta package directions.
In the meanwhile in a saucepan melt the butter and mix in the flour to make a roux. Cook for a minute or two, then add the room temperature milk or cream. Mix with a wooden spoon until the roux is completely melted.
Turn down the heat and add all the grated cheeses. Let the cheeses melt and stir once in a while to make sure they don't stick to the pan.
Add black pepper (salt may not be necessary, but taste just to make sure) and if the sauce is too thick, add some more milk.
Stir thoroughly until you have a smooth cream, drain the pasta al dente and add it to the sauce.
Serve immediately.
Notes
Store your leftover pasta in an airtight container in the fridge for up to 5 days.You can reheat the pasta on the stove, in the microwave, or in the oven. If your pasta seems a little dry, you can add some extra sauce or a splash of milk to help bring it back to life.