Fettuccini With Two Cheeses
|Milk||2 Cup (32 tbs)|
|Shredded gruyere cheese||1⁄2 Cup (8 tbs)|
|Shredded gouda cheese||1⁄2 Cup (8 tbs)|
|Golden raisins||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||1 Tablespoon|
|Fettuccine/Spaghetti||1 Pound (Uncooked)|
|Grated parmesan cheese||3 Tablespoon|
Melt butter in a medium saucepan.
Stir in flour.
Cook until bubbly.
Gradually add milk, stirring constantly until thickened.
Remove from heat.
Stir in Gruyere and Gouda cheeses and raisins.
Bring water to a rapid boil in a heavy 7 quart pot or Dutch oven.
Add salt and oil.
Gradually add fettuccini or spaghetti, being sure water continues to boil.
Cook pasta uncovered until tender but firm, stirring occasionally.
Spoon into a large warm serving bowl.
Just before serving, heat sauce over medium heat until cheeses melt.
Immediately pour sauce over pasta; toss gently.
Sprinkle with grated Parmesan cheese.
Makes 8 servings.