Title: Four Cheese Sauce
Categories: Pasta Ethnic Sauce
Yield: 4 Servings
| 2 | oz | Mozzarella |
| 2 | oz | Gruyere |
| 2 | oz | Fontina |
| 2 | oz | Mild Provolone |
| 1/4 | c | Butter |
| 1/2 | ts | Flour |
| 1 1/8 | c | Milk |
| 12 | oz | Pasta |
| | | Salt |
| | | Pepper |
| | | 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.