From: Chefs de cuisine Jeff Finan and Jason Richardson, The Green Well, Grand Rapids, MI. Yield: 1 serving.

Four Cheese Sauce:
½ gallon heavy cream
1 Tbsp. roasted garlic cloves
1 Tbsp. Dijon mustard
1 tsp. salt    
¼ lb. Swiss cheese, shredded
¼ lb. white cheddar cheese, shredded
1 lb. cream cheese
¾ oz. goat cheese
                        
Pasta Combination:
1-2 tsp. olive oil
½ oz. garlic, minced
½ oz. tomatoes, diced small
½ oz. peas
½ oz. white onions, caramelized
½ oz. shiitake mushrooms, julienne
½ oz. bacon, cooked and chopped
½ oz. ham, chopped
½ oz. chicken breast, roasted and pulled apart
2 oz. heavy cream
8 to 10 oz. four cheese sauce
8 oz. cavatappi pasta, cooked
to taste, truffle oil
to taste, salt and pepper
as needed for garnish, fresh basil and parsley
as needed, toasted bread crumbs

For four cheese sauce: Heat all ingredients until melted and smooth.  

For pasta combination: In a hot sauté pan, add olive oil, garlic, tomatoes, peas, caramelized onions, mushrooms, bacon, ham and chicken; cook until heated thoroughly. Add heavy cream and 8 to 10 oz. of four cheese sauce; heat lightly. Add pasta and finish with truffle oil, season with salt and pepper to taste. Plate and sprinkle bread crumbs on top to serve.