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.