Skillet Pasta Quatrro Formaggi (Italian Mac & Cheese)

• 2 tablespoons unsalted butter
• 2 shallots, minced
• table salt & fresh ground pepper
• 34 cup dry white wine
• 4 34 cups water
• 1 14 cups cream
• 12 ounces penne pasta (3 3/4 cups)
• 34 cup shredded Fontina cheese
• 12 cup crumbled gorgonzola
• 34 cup grated pecorino romano cheese
• 13 cup grated parmesan cheese

1. Melt butter in a large nonstick skillet over medium heat.
2. Add shallots and 1/2 teaspoon salt, and cook until softened, about 1 minute.
3. Stir in wine and simmer until almost dry, about 1 minute.
4. Stir in water, cream, and penne.
5. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes.
6. Tunr off the heat and stir in cheeses, one after another.
7. Season with salt and pepper to taste and serve.

unsalted butter, shallots, salt, white wine, water, cream, penne pasta, fontina cheese, gorgonzola, pecorino romano cheese, parmesan cheese

Taken from www.food.com/recipe/skillet-pasta-quatrro-formaggi-italian-mac-cheese-326206 (may not work)