Spaghetti with Four Cheeses

Lightly Toasted's Note:

Posted by request. This is a wonderful version of an alfredo sauce. Soooooo rich!

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 (8 ounce) package spaghetti
• 1/4 cup butter
• 1 tablespoon flour
• 1 1/2 cups half-and-half
• 1 cup shredded mozzarella cheese
• 1 cup shredded fontina
• 1/2 cup grated provolone cheese
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon fresh cracked pepper
• 2 tablespoons chopped parsley

Directions:

1. Cook spaghettie according to pkg directions, drain and keep hot.
2. In a 3 qt saucepan over medium heat, melt butter.
3. Stir in flour until blended, cook 30 seconds.
4. Gradually stir in half and half.
5. Cook, stirring until mixture boils and slightly thickens.
6. Stir in cheeses and seasonings until cheeses are melted and smooth.
7. Pour hot pasta into warm large bowl.
8. Pour sauce over the top, sprinkle with parsley.
9. Toss until spaghetti is well coated.

Reviews

[Big LeeH]

This is an outstanding dish. I made meatballs and went with penne pasta and my girlfriend can't wait until I make it again. Thanks so much for posting this recipe... Jim

[Chef #433588]

I was looking for a basic pasta cheese sauce that I could add meats and vegis to, and this is exactly what I wanted! Great taste, and not too bad for you - makes a wonderful meal. I did add some garlic powder for a little extra flavor, and it turned out great.

[pattikay in L.A.]

This is a really good one - creamy and full of flavor. I was going to post it myself (I have in my Good Housekeeping Illustrated Cookbook), but I'm happy to give it a great review!