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Four Cheese Spaghetti

NIce meal for a Meat-Free Monday, just add a side salad to round it out.

8 oz uncooked spaghetti
1/4 cup butter, cubed
1 tbsp all-purpose flour
1/4 tsp each salt and pepper
1-1/2 cups half-and-half cream
1 cup (4 oz) shredded part-skim mozzarella cheese
4 oz fontina cheese, shredded
1/2 cup shredded provolone cheese
1/4 cup shredded Parmesan cheese
2 tbsp minced fresh parsley

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.

Drain spaghetti; toss with cheese sauce and parsley.

 


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06/16/2014 9:50AM
Four Cheese Spaghetti
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