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Four cheese sauce***

Yield: 4 Servings -

Ingredients:

• 2 oz Mozzarella
• 2 oz Gruyere
• 2 oz Fontina
• 2 oz Mild Provolone
• 1/4 c Butter
• 1/2 ts Flour
• 1 1/8 c Milk
• 12 oz Pasta

Instructions:

Salt Pepper Grated cheese 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.

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