Penne with five American cheeses

Total time: 20 minutes

Servings: 6 to 8

Note: Mascarpone from Cantaré Foods is widely available at supermarkets including Whole Foods, Gelsons, Vons, Albertsons and Ralphs. Rogue Creamery Smokey Blue cheese and Vella Dry Jack are available at Auntie Em’s Kitchen in Eagle Rock, the Cheese Store of Beverly Hills, the Cheese Store of Silver Lake and select Whole Foods markets.

Kosher salt

1 pound penne or penne rigate

4 ounces crumbled blue cheese, preferably Rogue Creamery Smokey Blue

1 cup grated Monterey Jack

1/2 cup fresh mascarpone

4 ounces California goat cheese

1/2 cup heavy cream

Pinch cayenne

2 tablespoons butter

Freshly ground white

pepper to taste

1/2 to 3/4 cup grated Vella Dry Jack

1. Bring a large pot of water to a rolling boil with salt (about 1 tablespoon for every 2 quarts of water). Add the penne, bring the water back to a boil and cook the pasta, stirring occasionally, until it is al dente, 11 minutes or according to the package directions.

2. Five minutes before the pasta is done, combine the blue cheese, Monterey Jack, mascarpone and goat cheese with the cream in a large saucepan over low heat. Heat, stirring, until the cheeses are melted. Stir in the cayenne.

3. When the pasta is done, drain it in a colander. Toss it with butter, then add it to the melted cheese. Stir until it is well coated. Season with pepper to taste and serve, sprinkled with the Vella Dry Jack.

Each of 8 servings: 521 calories; 20 grams protein; 44 grams carbohydrates; 2 grams fiber; 30 grams fat; 18 grams saturated fat; 84 mg. cholesterol; 393 mg. sodium.