Five Cheese Pasta

This recipe has been on our try list for a while, we finally got to Trader Joes to buy the cheese and Adam made it for my mom and brother last night. We couldn't find Edam cheese so we subustitue a parmesan, asigao, and romano instead.
This was excellent, with the pound of pasta it fed 4 of us, but next time we will double the recipe so we have leftovers.

Four Cheese Pasta (From: Pasta)
  • 1 lb. Fettucine
  • 1/4 c. butter
  • 1/4 c. flour
  • 1 3/4 c. milk
  • 2 oz. grated Parmesan Cheese (we shredded)
  • 2 oz. grated Edam Cheese (we used a shredded parmesan, asiago, romano mix instead)
  • 2 oz. grated Gruyere Cheese (we shredded)
  • 2 oz. grated Fontina Cheese (we shredded)
  • Salt and pepper

Cook the pasta with plenty of boiling salted water.

Melt the butter in a saucepan, stir in the flour and cook for 2 minutes, stirring occasionally.

Gradually stir in the milk until completely bleded.

Bring the milk slowly to the boil, stirring constantly until sauce is thickened.

Stir the grated cheeses into the sauce. Mix together until they are just beginning to melt. Remove from the heat and season.

Drain the pasta throughly and turn into a large serving dish. Pour over the sauce and toss to coat. Serve immediately.

I think my baby bro enjoyed it a bit :-)


bakingblonde said...

I love pasta and am always looking for new sauces to try! Thanks, can't wait.

MrsPresley said...

you can't go wrong with so many cheeses! :)