Side Pannel
Four Cheese Spaghetti
Four Cheese Spaghetti
- Recipe Submitted by maryjosh on 08/30/2018
Ingredients List
- 8 ounces spaghetti
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk, or more, as needed
- 1/2 cup heavy cream
- 2 teaspoons Italian seasoning
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded fontina cheese
- 1/4 cup shredded Gruyere cheese
- 1/4 cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh chives
Directions
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk, heavy cream and Italian seasoning. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cheeses until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Stir in pasta and gently toss to combine.
Serve immediately, garnished with parsley and chives, if desired.
Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk, heavy cream and Italian seasoning. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cheeses until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Stir in pasta and gently toss to combine.
Serve immediately, garnished with parsley and chives, if desired.
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