Four Cheese Sauce

Course : Italian
Serves: 4
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1/2 teaspoon flour
2 ounces mozzarella
1 1/8 cups milk
2 ounces gruyere
12 ounces pasta
2 ounces fontina
1/2 teaspoon salt
2 ounces mild provolone
1/2 teaspoon pepper
1/4 cup butter
1/2 cup grated cheese

Preparation / 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 minutes 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.

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