Macaroni With Fontina and Gorgonzola

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

Directions:

1. 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.
2. In a colander, drain the macaroni and return it to the pot.
3. Fold in the cheese, butter and half-and-half. Season with the pepper. Warm through.
4. Garnish with chopped chives.