Macaroni With Fontina And Gorgonzola Cheeses - cooking recipe

Ingredients

1 lb elbow macaroni, uncooked
1/4 lb Fontina cheese, shredded
1/4 lb gorgonzola, crumbled
2 tablespoons butter
1/2 cup half-and-half
fresh ground black pepper
1/2 cup fresh chives, Chopped

Preparation

In a medium pot, bring 4 quarts of water to a boil. Add a pinch of salt and the macaroni. Cook until tender, about 8 to 10 minutes.
In a colander, drain the macaroni and return it to the pot.
Fold in the cheese, butter and half-and-half. Season with the pepper. Warm through.
Garnish with chopped chives.