2 cups (8 oz.) Wisconsin Gruyere cheese
2 cups (8 oz.) Wisconsin Gouda cheese
2 cups (8 oz.) Wisconsin Mozzarella cheese
4 tablespoons butter or
1/2 cup cream
1 pound rigatoni pasta
1 cup (4 oz.) Wisconsin Parmesan cheese,
Cut Gruyere, Gouda and Mozzarella into julienne (match stick size) strips and set aside.
Cook pasta according to package instruction, or until al dente. Drain pasta, place into serving bowl containing butter or cream and toss well. Add cheeses and quickly toss.
Sprinkle top with half of the grated Parmesan cheese; serve remainder on the side.
Makes 4 servings.