Name: Four Cheese Sauce
Ingredients: 1/2 ts Flour; 2 oz Mozzarella; 1 1/8 c Milk; 2 oz Gruyere; 12 oz Pasta; 2 oz Fontina; Salt; 2 oz Mild provolone; Pepper; 1/4 c Butter; Grated cheese

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Italian2	4	servings

INGREDIENTS

1/2	ts	Flour
2	oz	Mozzarella
1 1/8	c	Milk
2	oz	Gruyere
12	oz	Pasta
2	oz	Fontina
		Salt
2	oz	Mild provolone
		Pepper
1/4	c	Butter
		Grated cheese

INSTRUCTIONS

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 minutes 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.
Per serving: 461 Calories (kcal); 15g Total Fat; (29% calories from fat);
13g Protein; 67g Carbohydrate; 40mg Cholesterol; 157mg Sodium Food
Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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