| 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
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