Four cheese sauce

Yield: 4 servings

Measure Ingredient
½ teaspoon Flour
2 ounces Mozzarella
1⅛ cup Milk
2 ounces Gruyere
12 ounces Pasta
2 ounces Fontina
\N \N Salt
2 ounces Mild provolone
\N \N Pepper
¼ cup Butter
\N \N Grated cheese

Heat half the butter in a pan. When it melts add the flour. When it begins to bubble add the milk and mix well. Cook on low for 5 minutes It will start to thicken. Mix often to avoid lumping and sticking. Cut all the cheese into smallstrips. Gradually add the cheese mixing well while it melts into a velvety sauce. Season with salt and pepper and serve over hot, cooked pasta of your choice. Top with grated cheese. **You may vary some of the cheeses, but never the Fontina. That is the essential flavor.

Per serving: 461 Calories (kcal); 15g Total Fat; (29% calories from fat); 13g Protein; 67g Carbohydrate; 40mg Cholesterol; 157mg Sodium Food Exchanges: 4½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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