Fusilli with Four Cheeses and Balsamic Vinegar

• 1 pound fusilli
• 1 cup heavy cream
• 3/4 cup freshly grated Parmesan cheese (3 ounces)
• 1/2 cup freshly grated Fontina Val d'Asta cheese (2 ounces)
• 2 ounces Gorgonzola or other creamy blue cheese, cut into 1/2 -inch dice (1/2 cup)
• 2 ounces Taleggio, Brie or Camembert, rind discarded, cheese cut into 1/2 -inch dice (1/2 cup)
• Salt and freshly ground pepper
• 1/4 cup balsamic vinegar
• 1 tablespoon finely chopped flat-leaf parsley

1. Preheat the oven to 350.
2. Cook the fusilli in a large pot of boiling salted water, stirring occasionally, until al dente.
3. Drain, reserving 1/4 cup of the pasta cooking water.
4. Return the pasta to the pot.
5. Meanwhile, in a medium saucepan, bring the heavy cream to a simmer.
6. Reduce the heat to low and stir in 1/2 cup of the Parmesan and the Fontina.
7. Remove from the heat and stir in the Gorgonzola and Taleggio.
8. Let the sauce stand until all the cheese is melted, about 5 minutes.
9. Toss the pasta with the cheese sauce along with the reserved pasta cooking water.
10. Season with salt and pepper.
11. Transfer the pasta to a 9-by-13-inch baking dish and sprinkle with the remaining 1/4 cup of Parmesan.
12. Bake for 15 minutes, or until the pasta is heated through and the top is lightly browned.
13. Meanwhile, in a small skillet, boil the balsamic vinegar until reduced to 1 1/2 tablespoons, about 8 minutes.
14. Drizzle the vinegar over the pasta, sprinkle with the parsley and serve at once.

fusilli, heavy cream, freshly grated parmesan cheese, freshly grated fontina val dasta cheese, blue cheese, camembert, salt, balsamic vinegar, flatleaf parsley

Taken from www.foodandwine.com/recipes/fusilli-with-four-cheeses-and-balsamic-vinegar (may not work)