Recipe - Four-Cheese Sauce

G Granaroli XBRG76A
2 ounce Mozzarella
2 ounce Gruyere
2 ounce Fontina
2 ounce Mild Provolone
One fourth cup Butter
One half teaspoon Flour
1 1/8 cup Milk
12 ounce Pasta
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini