INGREDIENTS
1 1⁄2 cups heavy cream
3/4 cup whole milk
4 tbsp unsalted butter
1⁄2 cup coarsely grated fontina
1/4 cup coarsely crumbled gorgonzola dolce
1⁄2 cup finely grated Parmigiano-Reggiano
1⁄4 tsp freshly ground black pepper
A pinch of ground nutmeg
A handful of kosher salt
8 oz large shells
DIRECTIONS
Bring a large pot of water to a boil. In a large pan over medium heat, add the heavy cream, milk, and butter. Bring to a simmer, stirring frequently, then add the fontina, gorgonzola, and 1⁄4 cup of the Parmigiano-Reggiano. Cook, stirring, until the cheeses have melted and the sauce is smooth, about 3 minutes. Add the pepper, nutmeg, and the remaining 1⁄4 cup Parmigiano-Reggiano and stir. Continue to simmer, stirring frequently, until the Parmigiano has melted and the sauce has thickened slightly, about 5 minutes. Turn off the heat and cover to keep warm. Once the water's boiling, add the salt and then the shells. Gently stir so the pasta doesn't stick together. Cook, stirring occasionally, until the pasta is al dente, about as long as the package instructions tell you, but the only way to tell for sure is to taste it yourself. With a colander, drain the pasta, giving it a few shakes, then transfer the pasta to the pan of cheese sauce. Toss really well to coat the pasta. Season with salt. Serve in bowls.
