Four-Cheese Spaghetti |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 (12-ounce) package spaghetti | 3 tablespoons butter or margarine | 1-1/2 teaspoons all-purpose flour |
| 1 cup half-and-half | 3/4 cup (3 ounces) shredded Edam or Gouda cheese | 3/4 cup (3 ounces) shredded Provolone cheese |
| 3/4 cup (3 ounces) shredded Swiss cheese | 1/4 cup grated Parmesan cheese | 1/2 teaspoon salt |
| 1/8 teaspoon ground white pepper | 1 tablespoon chopped fresh parsley or basil | |
| 1 | Cook spaghetti according to package directions, omitting salt; drain. Set aside, and keep warm. |
| 2 | Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in cheeses, salt, and pepper. Cook, stirring constantly, until cheeses melt. |
| 3 | Pour cheese mixture over spaghetti; toss until spaghetti is coated. Garnish with fresh parsley. Serve immediatley. |