Show Subscription Form




Spaghetti with Four Cheeses Recipe
Spaghetti with Four Cheeses Recipe photo by Taste of Home

Spaghetti with Four Cheeses Recipe

Publisher Photo
"Creamy and cheesy, this spaghetti dish is my mainstay whenever company's coming. The recipe, handed down from my aunt, is on the table in 30 minutes-so as cook and hostess, I don't feel hurried.” —Nella Parker, Hersey, Michigan
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 8 ounces uncooked spaghetti
  • 1/4 cup butter, cubed
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups half-and-half cream
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 4 ounces fontina cheese, shredded
  • 1/2 cup shredded provolone cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons minced fresh parsley

Nutritional Facts

3/4 cup equals 462 calories, 27 g fat (17 g saturated fat), 93 mg cholesterol, 577 mg sodium, 32 g carbohydrate, 1 g fiber, 21 g protein.

Directions

  1. Cook spaghetti according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheeses until melted.
  2. Drain spaghetti; toss with cheese sauce and parsley. Yield: 6 servings.
Originally published as Spaghetti with Four Cheeses in Country Woman April/May 2009, p37

Nutritional Facts

3/4 cup equals 462 calories, 27 g fat (17 g saturated fat), 93 mg cholesterol, 577 mg sodium, 32 g carbohydrate, 1 g fiber, 21 g protein.

Reviews for Spaghetti with Four Cheeses

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 6, 2012

Super simple recipe with delicious results. A big hit at our house. We did substitute the prepackaged Sargento Six Cheese Italian Blend in the amounts called for in the recipe because our local grocery store did not carry Fontina on its own. Still turned out great.

MY REVIEW
Reviewed Apr. 5, 2010

Made this with ham for Easter and was great. Used penne pasta instead of spaghetti and everyone loved it. Will make again!!!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT