Four Cheese Spaghetti

• Vegetarian

• Produce

  • 2 tbsp Chives, Fresh
  • 3 cloves Garlic
  • 2 tbsp Parsley, fresh leaves

• Pasta & Grains

  • 8 oz Spaghetti

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 2 tsp Italian seasoning
  • 1 Kosher salt and freshly ground black pepper

• Dairy

  • 4 tbsp Butter, unsalted
  • 1/2 cup Fontina cheese
  • 1/4 cup Gruyere cheese
  • 1/2 cup Heay cream
  • 1 1/2 cups Milk
  • 1/2 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese

Found on damndelicious.net

Description

Ingredients

• 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.