heavy cream - 3/4 cup
crumbled blue cheese - 2 oz
crumbled cheddar cheese - 2 oz
shredded mozzarella cheese - 2 oz
shredded gouda cheese - 2 oz
salt
black pepper
In a suitable metal bowl or small saucepan pour the milk, followed by the cream. Once heated, add the grated or crumbled cheeses. Stir the sauce with a wire whisk until the cheeses have fully melted and a smooth mixture is obtained. If the cheese is too stiff or thick, add a tiny bit of milk until desired consistency is obtained. Season the sauce with the amount of salt and black pepper you desire and then stir again. The sauce is suitable for almost all types of pasta.