| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian, Pasta | 4 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 3/4 | lb | Fusilli pasta |
| 4 | tb | Butter |
| 1/4 | c | Flour |
| 2 | c | Milk |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | c | Mozzarella cheese; grated |
| 1 | c | Fontina cheese; grated |
| 2 | oz | Gorgonzola cheese; grated |
| 1/2 | c | Parmesan cheese; grated |
INSTRUCTIONS
Bring a large pot of water to boil. As soon as it boils, add the olive oil and pasta and cook until just al dente, drain and set aside. Butter a medium size oven-proof casserole dish. In a saucepan, melt the butter over medium heat. Add the flour and cook, whisking, for about a minute. Whisk in milk, salt and pepper. Without increasing the heat, bring the sauce to a boil, whisking. Then reduce heat and simmer, stirring occasionally, for about 5 minutes. Remove from heat and toss with the pasta and cheeses. Put the entire mixture in the baking dish and broil for about 3 minutes, or until the top turns golden brown. Contributor: Windsor Vineyards Posted to MM-Recipes Digest V4 #14 by jackelvis@moonlink.net on Apr 30, 1999
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