Spaghetti with four cheeses

Spaghetti with four cheeses

Spaghetti with four cheeses

Spaghetti with four cheeses photo 1
Spaghetti with four cheeses photo 2
Spaghetti with four cheeses photo 3


  • pkg - 1 oz
  • salt - 1/4 tsp
  • all-purpose flour - 1 Tbsp
  • margarine - 1/4 c
  • shredded Mozzarella cheese - 1 c
  • chopped parsley - 2 Tbsp
  • half and half or lite cream
  • shredded Fontina cheese - 1 c
  • grated Provolone cheese - 1/2 c
  • grated Parmesan or Romano cheese - 1/4 c
  • cracked pepper - 1/4 tsp

How to make spaghetti with four cheeses:

Prepare spaghetti as label directs; drain well in colander and keep hot. Meanwhile, in 3 quart saucepan over medium heat in hot butter, stir in flour until blended; cook 30 seconds. Gradually stir in half and half; cook, stirring, until mixture boils and slightly thickens. Stir in Mozzarella, Fontina, Provolone and Parmesan cheeses with salt and pepper; continue cooking until smooth and cheeses are melted. Pour hot spaghetti into warm, large bowl. Pour cheese sauce over spaghetti; sprinkle with parsley. Toss until spaghetti is well coated.

Recipe categories: Pasta, Main dish, Spaghetti.

Spaghetti with four cheeses
Average rating: 3.4 of 5, total votes: 5
Cook. Time: PT30M
Total Time: PT30M

Cause of complaint:

Related ingredients:
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