Windsor's four cheese fusilli
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ¾ | pounds | Fusilli pasta |
| 4 | tablespoons | Butter |
| ¼ | cup | Flour |
| 2 | cups | Milk |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | cup | Mozzarella cheese; grated |
| 1 | cup | Fontina cheese; grated |
| 2 | ounces | Gorgonzola cheese; grated |
| ½ | cup | Parmesan cheese; grated |
Directions
Bring a large pot of water to boil. As soon as it boils, add the olive oil and pasta and cook until just al dente, drain and set aside. Butter a medium size oven-proof casserole dish. In a saucepan, melt the butter over medium heat. Add the flour and cook, whisking, for about a minute. Whisk in milk, salt and pepper. Without increasing the heat, bring the sauce to a boil, whisking. Then reduce heat and simmer, stirring occasionally, for about 5 minutes. Remove from heat and toss with the pasta and cheeses. Put the entire mixture in the baking dish and broil for about 3 minutes, or until the top turns golden brown. Contributor: Windsor Vineyards Posted to MM-Recipes Digest V4 #14 by jackelvis@... on Apr 30, 1999