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Heather Moore

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Spaghetti with four cheeses

Nothing more comforting than a big bowl of pasta!

8 ounces 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 fontine 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 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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Topics : Hospitality_Recreation
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04/16/2013 10:15AM
Spaghetti with four cheeses
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