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Fettuccini With Two Cheeses

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Ingredients
  Butter 4 Tablespoon
  Flour 2 Tablespoon
  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)
  Water 5 Quart
  Salt 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Fettuccine/Spaghetti 1 Pound (Uncooked)
  Grated parmesan cheese 3 Tablespoon
Directions

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.
Drain.
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Noodle
Ingredient: 
Pasta

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