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Four Cheese Sauce

Reviewed: Feb. 7, 2010
Success! I had mozzarella and white cheddar on hand, so that is what I used (8 oz of each) and about 1/3 cup of grated parmesan cheese. I also added a little nutmeg and pepper before adding cheese. I added the cheese off the burner returning only to aid in the melting process. Sauce held up great and was not stringy in the least. So easy (it does make a lot, so I used a whole 16 oz box of pasta) will make and experiment again.
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