Spaghetti with Four Cheeses
1 (8 oz) pkg spaghetti
1/4 cup butter
1 tbsp flour
1-1/2 cups half-and-half or light cream
1 cup shredded mozzarella
1 cup shredded fontina cheese
1/2 cup grated provolone cheese
1/4 cup grated Parmesan or Romano cheese
1/4 tsp salt
1/4 tsp cracked pepper
2 tbsp chopped parsley
In 3-quart saucepan over medium heat, in hot butter, stir in flour until blended; cook 30 seconds.
Gradually stir in half-and-half; cook; stirring, until mixture boils and slightly thickens.
Stir in cheeses and salt and pepper until smooth and cheeses are melted.
Pour hot spaghetti into warm, large bowl. Pour cheese sauce over spaghetti; sprinkle with parsley. Toss until spaghetti is well coated.