Shelly's Recipe

PERCIATELLI AND CHEESE BAKE

Category: Pasta - Baked

12 oz. Perciatelli, uncooked
2 tbsp butter or margarine
1 tbsp all-purpose flour
1 cup whipping cream
1/2 cup Fontina cheese, cubed
1/2 cup Gouda cheese, cubed
1/2 cup Gruyere cheese, cubed
1/2 cup provolone cheese, cubed
1/4 cup grated Parmesan cheese

Cook pasta according to pkg directions; drain. Meanwhile, in medium saucepan melt butter. Stir in flour. Gradually stir in cream; heat through. Add Fontina, Gouda, Gruyere and provolone cheeses; cook, stirring constantly, until cheese melts. Toss sauce with hot pasta and Parmesan cheese. Salt and pepper to taste. Serve with additional Parmesan cheese, if desired. 4 to 6 servings.

Cook pasta according to pkg directions; drain. Meanwhile, in medium saucepan melt butter. Stir in flour. Gradually stir in cream; heat through. Add Fontina, Gouda, Gruyere and provolone cheeses; cook, stirring constantly, until cheese melts. Toss sauce with hot pasta and Parmesan cheese. Salt and pepper to taste. Serve with additional Parmesan cheese, if desired. 4 to 6 servings.