Four Cheese Pasta

1/2 pint whipping cream
1/2 pint half-and-half
3 oz. grated Parmigiano cheese
3 oz. grated Romano cheese
3 oz. grated Fontina cheese
1 oz. crumbled blue cheese
1/4 tsp. white pepper
1 lb. rigatoni pasta, cooked and drained

1. In a large saucepan, combine the cream and half- and-half over medium-low heat. Let it simmer for about ten minutes. Careful! It may foam over!
2. Add the cheeses and whisk into the cream until the cheese melt completely and blend into the cream. Return to a simmer, then turn off the heat.
3. Put the cooked, drained pasta into a large bowl and pour the sauce over it. Toss with the pasta to coat.
4. Serve with freshly-ground black pepper to taste.
Serves four entrees or eight appetizers.