Four Cheese Spaghetti

Yield: 4 servings

Prep: 15

Cook: 15

Total: 30

AMAZINGLY creamy and so velvety with 4 different types of cheeses here! It's quick/easy and perfect for company too!

4.8 stars (5 ratings)

Ingredients

8 ounces spaghetti
4 tablespoons unsalted butter
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 ½ cups milk, or more, as needed
½ cup heavy cream
2 teaspoons Italian seasoning
½ cup shredded mozzarella cheese
½ cup shredded fontina cheese
¼ cup shredded Gruyere cheese
¼ cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh chives

Instructions

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk, heavy cream and Italian seasoning. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cheeses until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Stir in pasta and gently toss to combine.
Serve immediately, garnished with parsley and chives, if desired.

This Four Cheese Spaghetti recipe is brought to you by DAMN DELICIOUS

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