Four-cheese sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| - 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 |
| Salt | ||
| Pepper | ||
| Grated cheese | ||
Directions
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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