Spaghetti With Four Cheeses

• 8 ounces uncooked spaghetti
• 1/4 cup butter, cubed
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups half-and-half cream
• 1 cup shredded part-skim mozzarella cheese
• 4 ounces fontina cheese, shredded
• 1/2 cup shredded provolone cheese
• 1/4 cup shredded Parmesan cheese
• 2 tablespoons minced fresh parsley

1. Cook spaghetti according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheeses until melted.
2. Drain spaghetti; toss with cheese sauce and parsley.

spaghetti, butter, flour, salt, pepper, cream, mozzarella cheese, fontina cheese, provolone cheese, parmesan cheese, parsley

Taken from www.tasteofhome.com/recipes/spaghetti-with-four-cheeses/ (may not work)