Four Cheese Saucedairy, pasta, sauces 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 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. |
