Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | - G Granaroli XBRG76A |
2 ounces | Mozzarella |
2 ounces | Gruyere |
2 ounces | Fontina |
2 ounces | Mild Provolone |
¼ cup | Butter |
½ teaspoon | Flour |
1⅛ cup | Milk |
12 ounces | Pasta |
\N \N | Salt |
\N \N | Pepper |
\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 min. 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.