Recipe Background
Are you ready to take your spaghetti game to the next level? It's time to make 4-Cheese Spaghetti! With a luxuriously melty blend of Parmesan, mozzarella, fontina, and Gruyère cheeses (Yep, you read that right. That's four kinds of cheese!) this perfect pasta is the ultimate comfort food. It's extra cheesy, amazingly gooey, and downright irresistible. Great for a weeknight meal or even a special occasion, these tender noodles are sure to please even the pickiest of eaters. So, what are you waiting for? Grab your favorite bottle of wine, gather your family and friends, and get ready to indulge in a mouthwatering bowl of 4-Cheese Spaghetti. Bon appétit!
Are you ready to take your spaghetti game to the next level? It's time to make 4-Cheese Spaghetti! With a luxuriously melty blend of Parmesan, mozzarella, fontina, and Gruyère cheeses (Yep, you read that right. That's four kinds of cheese!) this perfect pasta is the ultimate comfort food. It's extra cheesy, amazingly gooey, and downright irresistible. Great for a weeknight meal or even a special occasion, these tender noodles are sure to please even the pickiest of eaters. So, what are you waiting for? Grab your favorite bottle of wine, gather your family and friends, and get ready to indulge in a mouthwatering bowl of 4-Cheese Spaghetti. Bon appétit!
Ingredients
- 8 ounces spaghetti
- 4 tablespoons unsalted butter
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk plus more, to taste
- 1/2 cup heavy cream
- 2 teaspoons Italian seasoning
- 1/2 cup mozzarella cheese shredded
- 1/2 cup fontina cheese shredded
- 1/4 cup Gruyère cheese shredded
- 1/4 cup Parmesan cheese freshly grated
- kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons fresh parsley leaves chopped, for garnish
- 2 tablespoons fresh chives chopped, for garnish
Directions
- In a large pot of boiling salted water, cook the pasta to al dente, according to the package instructions. Drain well.
- Melt the butter in a saucepan over medium heat.
- Add the garlic to the butter and cook, stirring frequently, until it is fragrant, about 1-2 minutes.
- Whisk the flour into the garlic butter until it is lightly browned, about 1 minute.
- Gradually whisk 1 1/2 cups of the milk, the heavy cream, and the Italian seasoning into the garlic mixture and cook, whisking constantly, until it is incorporated, about 1-2 minutes.
- Stir the mozzarella, the fontina, the Gruyère, and the Parmesan into the milk mixture until the sauce thickens slightly, about 1-2 minutes. If the mixture is too thick, add more of the milk as needed.
- Season the sauce with the salt and the pepper.
- Stir the cooked pasta into the sauce and gently toss to combine.
- Garnish the pasta with the parsley and the chives and serve.
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