Step 1 Bring a large pot of water to a rolling boil with salt (about 1 tablespoon for every 2 quarts of water). Add the penne, bring the water back to a boil and cook the pasta, stirring occasionally, until it is al dente, 11 minutes or according to the package directions.
Step 2 Five minutes before the pasta is done, combine the blue cheese, Monterey Jack, mascarpone and goat cheese with the cream in a large saucepan over low heat. Heat, stirring, until the cheeses are melted. Stir in the cayenne.
Step 3When the pasta is done, drain it in a colander. Toss it with butter, then add it to the melted cheese. Stir until it is well coated. Season with pepper to taste and serve, sprinkled with the Vella Dry Jack.