Spaghetti with Four Cheeses
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
This creamy and cheesy spaghetti dish is my mainstay whenever company's coming. The recipe, handed down from my aunt, is on the table in 30 minutes. As cook and hostess, I never feel hurried preparing this meal. —Nella Parker, Hersey, Michigan
Ingredients
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8 ounces uncooked spaghetti
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1/4 cup butter, cubed
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1 tablespoon all-purpose flour
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1-1/2 cups half-and-half cream
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1 cup shredded part-skim mozzarella cheese
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4 ounces fontina cheese, shredded
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1/2 cup shredded provolone cheese
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1/4 cup shredded Parmesan cheese
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2 tablespoons minced fresh parsley
Directions
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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.
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2.
Drain spaghetti; toss with cheese sauce and parsley.
Nutrition Facts
3/4 cup: 470 calories, 28g fat (17g saturated fat), 94mg cholesterol, 622mg sodium, 32g carbohydrate (4g sugars, 1g fiber), 20g protein.
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