Italian four cheese sauce

Yield: 4 servings

Measure Ingredient
2 ounces Mozzarella -- grated
2 ounces Gruyere -- grated
2 ounces Fontina -- grated
2 ounces Provolone -- grated
¼ cup Butter
½ teaspoon Flour
1⅛ cup Milk
12 ounces Pasta -- cooked
\N \N Salt and pepper

Heat half the butter in a pan. When it melts add the flour. When it begins to bubble, add the milk and stir well. Cook on low, continuously stirring, for 5 minutes. When the mixture starts to thicken add the cheeses a small amount at a time until all are added and have melted. Season with salt and pepper to taste and serve over pasta.

Recipe By :

From: Dan Klepach Date: 06-16-95 (164) Fido: Home Co

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