4 Cheese Sauce for Pasta Recipe

"This is my version of the guidelines given on Fooddotcom by Kyle Phillips. You can vary the cheeses but these four work quite well together. This recipe will give you enough sauce for approximately 1 pound pasta"

Original is 4 servings

Metric US

I've Tried It

Ingredients

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1 cup milk
2 ounces gorgonzola cheese (dolce)
2 ounces fontina cheese

2 ounces parmigiano cheese
2 ounces Provolone cheese
Pinch nutmeg

207.1 Calories. More Nutrition

Quattro formaggi, this creamy white four cheese pasta sauce has been compared to Cheesecake Factory's white pasta sauce. Use it on linquine, fettuccine, or any pasta you choose.

Step by Step Method

Step 1

Warm your milk in a saucepan over medium heat

Step 2

When the milk is warm - do not boil - add your gorganzola, stirring all the while, then the fontina, add parmigiano and the provolone

Step 3

You must stir the whole while you are adding the cheese, keeep the temperature just warm enough to melt the cheese. Do not allow it to boil

Step 4

Have your pasta ready and hot. Pour sauce over the pasta, toss and serve

Nutritional Facts

Serving Size: 1 (119.7 g), Calories 207.1, Total Fat - 13 g, Saturated Fat - 8.2 g, Cholesterol - 38.5 mg, Sodium - 475.7 mg, Total Carbohydrate - 5 g, Dietary Fiber - 0.4 g, Sugars - 3.8 g, Protein - 17.5 g, Calcium - 586.8 mg, Iron - 0.1 mg, Vitamin C - 0.1 mg, Thiamin - 0.1 mg.