Four Cheese Pasta Sauce Recipe

Rich and decadent! Four cheese pasta sauce can be made with a variety of cheeses, but this combination is particularly satisfying: creamy gorgonzola ‘dolce’ (sweet gorgonzola), taleggio cheese, fontina cheese and gruyere cheese. Best of all? You can whip it up in minutes.

Four cheese pasta sauce can also be enjoyed with a variety of pasta, however rigatoni and penne (or pennette) are preferred in Italy because the sauce can ‘hug’ the pasta both inside and out. This four cheese pasta sauce recipe is also a delicious sauce for gnocchi (Four Cheese Gnocchi recipe).

Four Cheese Pasta sauce with Penne Pasta!

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About Four Cheese Pasta Sauce

Four Cheese Pasta sauce with Penne

This Four Cheese Pasta Sauce features several fine Italian cheeses.

Gorgonzola ‘Dolce’ Cheese (Sweet Gorgonzola)

Called gorgonzola dolce in Italian (meaning sweet), is a buttery soft cheese with blue veins. Sweet gorgonzola is milder and less aged than its drier counterpart.

Don’t like gorgonzola? Choose another soft cheese with a strong flavor that you enjoy.

Taleggio Cheese

Taleggio cheese is a semisoft cheese that melts well. It has a fruity, tangy flavor. It’s been popular in Italy since ancient times!

Fontina Cheese

Fontina cheese is a slightly harder semisoft cheese with an earthy nutty flavor. It’s a great cheese for melting.

Gruyère Cheese

Gruyère cheese is a type of swiss cheese which melts really well. It also has an earthy, nutty taste.

Four Cheese Pasta with Gnocchi made ‘Al Forno’ by popping it in the oven!

How to Make Four Cheese Pasta Sauce: Tips

Honestly, this is an extremely easy dish that will wow any cheese lover out there. Simply warm the milk and cream in a sauce pan. Add the diced cheese and stir until the cheese melts. Combine with the pasta of your choice and serve!

Sauce will thicken on the plate!

The finished sauce will continue to thicken on the plate as it cools, so keep that in mind when determining how much to thicken the sauce in the pan. 

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Four Cheese Pasta Sauce Recipe

Rich and decadent! Four cheese pasta sauce can be made with a variety of cheeses, but this combination is particularly satisfying: creamy gorgonzola 'dolce' (sweet gorgonzola), taleggio cheese, fontina cheese and gruyere cheese. In Italy, penne is a favorite pairing for this cheesy sauce because it allows the sauce to cling to the pasta both inside and out. 
5 from 1 vote
Cook Time 15 minutes
Total Time 15 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 805 kcal


  • 5 oz gorgonzola cheese dolce or sweet
  • 3 ½ oz taleggio cheese
  • 3 ½ oz fontina cheese
  • 3 ½ oz gruyere cheese
  • ½ cup heavy cream
  • ½ cup whole milk
  • black pepper to taste; freshly ground
  • coarse salt to salt pasta water
  • 11 oz penne pasta or rigatoni


Make the Sauce

  • Warm the whole milk and heavy whipping cream in a medium-sized pan over medium-low heat.
    ½ cup whole milk, ½ cup heavy cream
  • Add the diced cheeses to the milk and cream.
    5 oz gorgonzola cheese, 3 ½ oz taleggio cheese, 3 ½ oz gruyere cheese, 3 ½ oz fontina cheese
  • Melt the cheeses in the cream and milk over low heat. Stir continuously to avoid burning the cheese.
    Alternatively, you can melt all ingredients in a bowl over a pan of simmering water (the double-broiler method). Melt until the sauce is creamy and free of lumps.

Finish with Pasta

  • Cook the penne pasta to ‘al dente’ in boiling water according to package instructions.
    11 oz penne pasta
  • Add the cooked, drained pasta and a ladle of the pasta water to the four cheese sauce.
  • Reduce the the sauce with the penne over very low heat for about 1-2 minutes, stirring continuously. Add salt and black pepper to taste. 
    coarse salt, black pepper


Sodium: 1097mgCalcium: 777mgVitamin C: 1mgVitamin A: 1701IUSugar: 4gFiber: 2gPotassium: 362mgCholesterol: 146mgCalories: 805kcalSaturated Fat: 28gFat: 45gProtein: 37gCarbohydrates: 62gIron: 1mg
Keyword cheesy, pasta
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