Cheese sauce is one of the tastiest sauces to put on pasta. It is thick, delicious, and very rich. Try rich cheeses like Gruyere or use a milder cheese for a milder sauce. The Fontina cheese in this recipe is very important; it is adds an essential flavor. Use this recipe as the base for the four-cheese sauce of your dreams. The base of this sauce is called a roux; most roux recipes are very similar and quite simple. The essential step to making a thick, smooth sauce is to make sure the butter and flour are smooth before you add the milk.
Four Cheese Sauce Pasta
- Ready in: 15 to 20 minutes
- Complexity: easy
- 2 oz Mozzarella
- 2 oz Gruyere
- 2 oz Fontina
- 2 oz mild Provolone
- 2 tbsp butter
- 1 1/2 tbsp flour
- 1 1/8 cups milk
- 12 oz pasta
- Heat the butter in a saucepan. When the butter is melted, stir in the flour. You want the butter and flour mixture to be smooth, not lumpy. If your butter and flour is lumpy, your roux will not thicken correctly.
- When butter and flour begin to bubble, add the milk and mix well, making sure it is not lumpy. Cook over low heat for approx. 5 minutes, stirring often. The mixture will begin to thicken. Continue to stir, making sure the sauce is not lumpy and does not stick and burn.
- Cut all of the cheese into small strips; add the cheese gradually to the roux, stirring well as the cheese melts.
- The sauce should be smooth and velvety. Season generously with pepper and add salt to taste.
- Serve hot over your favoite cooked pasta. You can add chicken and fresh vegetables to make this a quick and hearty meal.
This can be a great sauce for a white lasagana.
Add crumbled gorgonzola for a little more zip