Pasta Crema de Valere

1. Bring 4 quarts of water to a rolling boil; salt generously. Add pasta and cook until al dente.

2. While pasta is cooking, melt butter in a medium saucepan over medium heat. Add garlic, and sauté about 1 minute.

3. Add cream, stirring briskly. Add gruyère, and continue stirring until melted. Add other cheeses one at a time, stirring constantly until all are melted and combined well.

4. Add salt and pepper to taste, and a dash or two of cayenne.

5. Drain pasta and toss with sauce until well coated. Serve immediately.