Four-Cheese Sauce

Title:
Four-Cheese Sauce

Yield:
4 Servings

Categories:
Pasta,
Italian,
Dairy,
Sauces




Ingredients:





          - G Granaroli XBRG76A


     2 oz Mozzarella


     2 oz Gruyere


     2 oz Fontina


     2 oz Mild Provolone


   1/4 c  Butter


   1/2 ts Flour


 1 1/8 c  Milk


    12 oz Pasta


          Salt


          Pepper


          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


 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