Ingredients

1/2 teaspoon flour

4oz Mozzarella

1 1/8 cup milk

2 ounce gruyere

12 ounce pasta

2 ounce fontina

salt

pepper

Method

Heat half the butter in a pan. When it melts add the flour. When it begins to bubble add the 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 small strips. Gradually add the cheese mixing well while it melts into a velvety sauce. Season with salt and pepper and serve over hot, cooked pasta of your choice. Top with grated cheese. **You may vary some of the cheeses, but never the Fontina. That is the essential flavor.

Cooks Comments and Tips

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