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.
Serving size: Complete recipe
Calories 3408 Calories from Fat 1180
% Daily Value*
Total Fat 133 g204.2%
Saturated Fat 69.3 g346.4%
Trans Fat 0 g
Cholesterol 337.6 mg112.5%
Sodium 7340.7 mg305.9%
Total Carbohydrates 422 g140.6%
Dietary Fiber 19 g76%
Sugars 74.3 g
Protein 124 g247%
Vitamin A 59.8% Vitamin C 2.9%
Calcium 200.3% Iron 62.3%
*Based on a 2000 Calorie diet