Four cheeses pasta

Preparation:

Preparation: Boil 4 liters of water for the pasta with two tablespoons of coarse salt. Chop the fontina cheese and the Emmenthal and mash the gorgonzola with a fork. At the same time, melt the butter in a saucepan, add the flour, mix and pour in the milk, and add the various types of cheese, excluding a spoonful of grated Parmesan. Cook over a very low heat to obtain a smooth cream; perfume it with grated nutmeg. Turn on the oven and bring it to a temperature of 200 degrees. Grease a pan which you will then bring to the table, drain the pasta and put it back in the pot. Add the cream cheese and chopped parsley to the very hot pasta, mix and pour into the pan. Sprinkle it with parmesan and black pepper and put it in the oven to brown for half an hour.