Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  teaspoon      flour
   2      ounces        mozzarella
   1 1/8  cups          milk
   2      ounces        gruyere
  12      ounces        pasta
   2      ounces        fontina
                        salt
   2      ounces        mild provolone
                        pepper
     1/4  cup           butter
                        grated cheese

Preparation:

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.