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Ingredientes
- 1/2 tsp flour
- 2 ounce mozzarella
- 1 1/8 c. lowfat milk
- 2 ounce gruyere
- 12 ounce pasta
- 2 ounce fontina salt
- 2 ounce mild provolone pepper
- 1/4 c. butter grated cheese
Direcciones
- Heat half the butter in a pan. When it melts add in the flour. When it begins to bubble add in the lowfat milk and mix well. Cook on low for 5 min It will start to thicken. Mix often to avoid lumping and sticking. Cut all the cheese into smallstrips. Gradually add in the cheese mixing well while it melts into a velvety sauce. Season with salt and pepper and serve over warm, cooked pasta of your choice. Top with grated cheese.**You may vary some of the cheeses, but never the Fontina. Which is the essential flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 548 | |
| Calories from Fat 186 | 34% |
| Total Fat 21.21g | 27% |
| Saturated Fat 12.5g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 254mg | 11% |
| Potassium 319mg | 9% |
| Total Carbs 67.55g | 18% |
| Dietary Fiber 2.7g | 9% |
| Sugars 6.05g | 4% |
| Protein 20.93g | 33% |
