Ingredients: Mascarpone or Abbasciano Ricottina Mascotte 50 g, Gorgonzola 60 g, Asiago 60 g, ½ bouillon cube, salt, butter 40 g, parsley, Fontina 60 g, black pepper, shredded Parmigiano Reggiano 60 g, macaroni 400 g.
How to make it: Cut all the cheeses in small dices. In a small saucepan melt the butter with the cheese dices and add Mascarpone or Ricottina Mascotte. Once the cheeses are ready, add the broth obtained melting ½ bouillon cube in 300 ml of water, in order to obtain a smooth compound, then add salt and pepper. Cook the pasta al dente, add the cheese sauce, the shredded cheese and minced parsley, then mix well before serving.