Spaghetti with Four Cheeses Recipe

Ingredients

  • 8 ounces uncooked spaghetti
  • ¼ cup butter, cubed
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1-½ cups half-and-half cream
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • + 4 more ingredients
    • 4 ounces fontina cheese, shredded
    • ½ cup shredded provolone cheese
    • ¼ cup shredded Parmesan cheese
    • 2 tablespoons minced fresh parsley

1. Cook spaghetti according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheeses until melted. 2. Drain ...

View full recipe at SpringPad

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