Four Cheese Sauce
dairy, pasta, sauces
1 g granaroli xbrg76a
1/2 teaspoon flour
2 ounce mozzarella
1 1/8 cup milk
2 ounce gruyere
12 ounce pasta
2 ounce fontina
salt
2 ounce mild provolone
pepper
1/4 cup butter
grated cheese
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 intosmallstrips. Gradually add the cheese mixing well while it melts into a velvety sauce. Season with salt and pepper and serve over hot, cooked pasta ofyour choice. Top with grated cheese. **You may vary some of the cheeses, but never the Fontina. That is the essential flavor.
Yield: 4 servings
Preparation Time: 0:0
