Spaghetti with Four Cheeses |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Creamy and cheesy, this spaghetti dish is my mainstay whenever company's coming. The recipe, handed down from my aunt, is on the table in 30 minutes-so as cook and hostess, I don't feel hurried.â âNella Parker, Hersey, Michigan Ingredients:
8 ounces uncooked spaghetti |
1/4 cup butter, cubed |
1 tablespoon king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 cups half-and-half cream |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
4 ounces fontina cheese, shredded |
1/2 cup shredded provolone cheese |
1/4 cup shredded parmesan cheese |
2 tablespoons minced fresh parsley |
Directions:
1. 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.
2. Drain spaghetti; toss with cheese sauce and parsley. Yield: 6 servings.
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