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Add a photoServings: 12
Ingredients
- Approximately 22 - 24 ounce. spaghetti
- 1/3 c. butter
- 1 tbsp. flour
- 2 c. (1 pt.) light cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 c. each grated Provolone, Swiss, and Edam or possibly Gouda cheeses
- 1/2 c. grated Parmesan cheese
- 2 tbsp. minced fresh basil or possibly 2 teaspoon crumbled dry basil
Directions
- Cook pasta according to package directions. Meanwhile, in large sauce pan, heat butter. Stir in flour. Cook 30 seconds. Slowly stir in light cream, keeping sauce smooth. Add in salt and pepper. Cook over low heat till sauce bubbles and thickens. Add in cheeses, a c. at a time, stirring till sauce is smooth and cheeses heat. Drain pasta well. Pour into large hot serving bowl. Add in cheese sauce. Toss to coat all strands. Sprinkle with basil. Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 12 servings | |
| Calories 354 | |
| Calories from Fat 136 | 38% |
| Total Fat 15.49g | 19% |
| Saturated Fat 9.32g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 334mg | 14% |
| Potassium 182mg | 5% |
| Total Carbs 42.79g | 11% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.56g | 1% |
| Protein 10.51g | 17% |
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