Four Cheese Sauce Recipes

FOUR CHEESE SAUCE

Steps:

• In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.
• Serve immediately, sauce will thicken upon standing.

BEST CHEESE SAUCE

Steps:

• Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.

FOUR-CHEESE CHICKEN FETTUCCINE

Steps:

• Cook fettuccine according to package directions. , Meanwhile, in a large kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain fettuccine; add to the sauce. , Transfer to a shallow greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

FIVE STAR FOUR-CHEESE SAUCE

Steps:

• Melt butter in a saucepan, stir in flour and cook for about 2 minutes, stirring occasionally.
• Slowly stir in milk and blend completely.
• Bring the milk slowly to the boil, stirring the whole time until the sauce is thickened.
• Stir the cheeses into the milk mixture.
• Stir until they are just beginning to melt and remove from the heat.
• Salt and pepper to taste.
• (I love this sauce with Ravioli).

FOUR CHEESE SAUCE

Steps:

• In a small saucepan, heat the milk until steaming, but don't let it boil or form a skin.
• While the milk heats, melt the butter in a heavy 2-quart saucepan on low heat.
• Add the flour and whisk to form a smooth roux.
• Continue to cook and whisk for 3 to 4 minutes to thoroughly cook the flour.
• Increase heat to medium, and whisk the hot milk into the roux in a thin, steady stream.
• Continue to cook until the sauce is smooth and thickened slightly.
• Don't stop whisking, since white sauces can burn in an instant.
• Lower the heat, add the cheesed, mustard, and sherry, and whisk until the cheeses melt.
• Using a double boiler or a heat diffuser, gently cook on very low heat for about 10 minutes, stirring occasionally.
• Add salt to taste.
• Enjoy!

ITALIAN FOUR-CHEESE PASTA SAUCE

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to a boil. Add whichever type of pasta you choose.
• Stir, bring back to a boil and start timing according to your desired degree of doneness and instructions on the package.
• While the pasta is cooking, in a small, heavy-bottomed saucepan, heat the milk over medium-low heat.
• Add the Gorgonzola and Fontina, stirring constantly with a wooden spoon until they are melted and the mixture is homogeneous.
• Add the nutmeg and white pepper.
• About 1 minute before the pasta is done, remove it from heat and drain it.
• Transfer the drained pasta to a large skillet and stir in the milk-and-cheese mixture and the Parmigiano and Pecorino.
• Cook, shaking the pan continuously and vigorously until the sauce has thickened and the pasta is perfectly al dente and coated in the cheese sauce. Season to taste with fine sea salt.
• Serve hot, with additional grated cheese for topping, if desired, and a green salad or vegetables.

SPAGHETTI WITH FOUR CHEESES

Steps:

• 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., Drain spaghetti; toss with cheese sauce and parsley.