Spaghetti With Four Cheeses Recipes

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish.
• Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
• In a large bowl, toss the fontina with the Gruyere and mozzarella. Spread half of the spaghetti in the prepared baking dish in an even layer. Sprinkle half of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper.
• Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.

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.

Steps:

• Cook spaghettie according to pkg directions, drain and keep hot.
• In a 3 qt saucepan over medium heat, melt butter.
• Stir in flour until blended, cook 30 seconds.
• Gradually stir in half and half.
• Cook, stirring until mixture boils and slightly thickens.
• Stir in cheeses and seasonings until cheeses are melted and smooth.
• Pour hot pasta into warm large bowl.
• Pour sauce over the top, sprinkle with parsley.
• Toss until spaghetti is well coated.

Steps:

• Bring a large pot of salted water to boil, add noodles and cook until done about 6 to 7 minutes or according to package directions. Meanwhile, finely dice your cheddar and brie into 1/4-inch cubes. Combine the cheeses with the white wine and ricotta in the top of a double boiler or in a microwave proof container that is large enough to accommodate the cooked pasta. If you are using a double boiler, melt the cheese while the pasta is cooking, if you are using a microwave you can wait until the pasta is done. When the pasta is done, drain, pat dry, and toss it with the melted cheese. Or is you are using a microwave oven, heat the cheese for 1 minute. Whisk it vigorously and return it to the microwave for 20 seconds. Add the drained pasta to the melted cheese, right in the microwave dish, and toss. Season with lots of freshly ground pepper and scallion.

Steps:

• Combine first four ingredients in a medium bowl. Let stand at room temperature 1-2 hours stirring occasionally.
• Fluff ricotta with a fork. Thin to creamy consistency with whipping cream. Season with pepper and nutmeg. Mix in Fontina and Mozzarella. Let stand at room temperature while cooking pasta.
• Drain most of the liquid from tomatoes leaving just enough to keep moist. add pasta to a large amount of boiling salted water, stirring to prevent sticking. Cook until just tender but still firm to bite. Drain well. Place in a heated bowl. Mix in olive oil. Add cheese mixture and toss until cheese begins to melt. Spoon tomato mixture over top; toss mixture at the table. Sprinkle each serving with Parmesan.