Four Cheese Sauce
By: Anonymous
Published: Monday, November 30, 2009 - 11:52pm

Ingredients




1/2 teaspoon flour
2 ounces mozzarella
1 1/8 cups milk
2 ounces gruyere
12 ounces pasta
2 ounces fontina
salt
2 ounces mild provolone
pepper
1/4 cup butter
grated cheese

Preparation

1 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 minutes 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 






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Tags:

ItaliansauceEuropeanpastadairyMediterranean 


Yield:




4.0 servings





Added:

    Monday, November 30, 2009 - 11:52pm  


Creator: 

Anonymous 










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