Four cheese sauce***

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.

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