Easy Four Cheese Sauce

4 oz cheese, shredded

4 oz Monterey Jack cheese, shredded

2 oz blue cheese, crumbled

1/2 cup grated Parmesan cheese

1 tbs cornstarch

1 cup heavy cream

Topping:

1/4 cup chopped parsley or

1/4 cup small peas (optional)

12 oz pasta of your choice, cooked and drained

In a bowl, toss together cheeses and cornstarch until well mixed. In a 2 quart saucepan. heat cream over low heat until simmering. Gradually add cheese mixture, stirring until completely melted and smooth. Spoon over pasta and toss gently to coat. Sprinkle with chopped parsley or peas if desired. Serve immediately.

Yield: About 2 cups sauce.

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Cajun Country -- New Iberia, Louisiana