Penne Ai Quattro Formaggi (4 Cheese Sauce)

In a saucepan, mix the milk, cream and crushed garlic. Bring it to boil, lower the heat and simmer for 15min. Remove the garlic. Meanwhile, start cooking the pasta in boiling salted water. Grate (or chop) all the cheeses separately. When the pasta is still a bit hard in the middle, even before al dente, drain it and add to the milk and cream. Add the butter and parmesan. Now, add the emmenthal, fontina and top it with the mozzarella. Pour the pasta into an ovenproof dish and bake it in a 180C/350F oven until the top is golden. You can also do this dish with tomatoes instead of milk and cream.