| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pasta, Italian, Dairy, Mrs. g, Sauces |
4 |
Servings |
INGREDIENTS
|
|
– G Granaroli XBRG76A |
| 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 |
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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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