Four Cheese Spaghetti

AMAZINGLY creamy and so velvety with literally 4 different types of cheeses here! It’s quick/easy and perfect for company too! From damndelicious.net.

Four Cheese Spaghetti


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 (if tolerated)
1/4 cup shredded Gruyere cheese (if tolerated)
1/4 cup freshly grated Parmesan cheese (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
2 tablespoons chopped fresh parsley leaves (if tolerated)
2 tablespoons chopped fresh chives (optional)


Directions:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

2. 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.

3. 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.

4. Stir in pasta and gently toss to combine.

5. Serve immediately, garnished with parsley and chives, if desired.