Four Cheese Sauce*** Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
- G Granaroli XBRG76A,
2 ounce: Mozzarella,
2 ounce: Gruyere,
2 ounce: Fontina,
2 ounce: Mild Provolone,
1/4 cup: Butter,
1/2 tsp: Flour,
1 1/8 cup: Milk,
12 ounce: Pasta,
Salt,
Pepper,
Grated cheese,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp