Spaghetti With Four Cheeses

1. Cook spaghettie according to pkg directions, drain and keep hot.

2. In a 3 qt saucepan over medium heat, melt butter.

3. Stir in flour until blended, cook 30 seconds.

4. Gradually stir in half and half.

5. Cook, stirring until mixture boils and slightly thickens.

6. Stir in cheeses and seasonings until cheeses are melted and smooth.

7. Pour hot pasta into warm large bowl.

8. Pour sauce over the top, sprinkle with parsley.

9. Toss until spaghetti is well coated.

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Nutrient	Quantity
Total fats	88.6755 g
Protein	70.1808 g
Carbohydrates	35.6023 g
Energy	1200.1737 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.464 g
Water	89.1701 g
Aspartic acid	4.0861 g
Calcium, Ca	1648.5131 mg
Lutein + zeaxanthin	425.2823 g
Fiber, total dietary	6.081 g
Carotene, beta	475.4382 g
Niacin	4.2553 mg
Vitamin A, RAE	542.2157 g
Arginine	3.4218 g
Riboflavin	0.8069 mg
Fatty acids, total saturated 20:1	0.0554 g
Glutamic acid	13.4065 g
Sodium, Na	1912.8393 mg
Fatty acids, total saturated 16:1 undifferentiated	1.8642 g
Total lipid (fat)	88.6755 g
Manganese, Mn	1.0309 mg
Fructose	0.0087 g
Proline	6.7437 g
Fatty acids, total saturated 16:0	19.4262 g
Fatty acids, total saturated 8:0	0.5947 g
Sucrose	0.0009 g
Choline, total	35.1603 mg
Sugars, total	2.8107 g
Serine	3.5444 g
Fatty acids, total saturated 10:0	1.2026 g
Fatty acids, total saturated 18:0	6.8645 g
Vitamin B-6	0.3188 mg
Selenium, Se	38.8687 g
Ash	12.6221 g
Vitamin D	43.56 IU
Fatty acids, total saturated 18:1 undifferentiated	24.4946 g
Pantothenic acid	1.409 mg
Phenylalanine	3.4348 g
Copper, Cu	1.0496 mg
Betaine	0.0008 mg
Thiamin	0.8405 mg
Retinol	500.16 g
Methionine	1.755 g
Iron, Fe	3.6612 mg
Carbohydrate, by difference	35.6023 g
Phosphorus, P	1389.5207 mg
Folate, total	90.3446 g
Tocopherol, gamma	0.0403 mg
Fatty acids, total saturated 4:0	1.6237 g
Alanine	2.1589 g
Cholesterol	202.66 mg
Valine	4.2695 g
Fatty acids, total saturated 18:2 undifferentiated	13.9215 g
Glycine	1.6586 g
Carotene, alpha	0.163 g
Glucose (dextrose)	0.009 g
Fatty acids, total saturated 14:0	5.9 g
Zinc, Zn	10.2971 mg
Isoleucine	3.0399 g
Fatty acids, total saturated 12:0	1.3236 g
Fatty acids, total polyunsaturated	15.3987 g
Leucine	5.9149 g
Vitamin A, IU	2499.4554 IU
Folate, DFE	90.3446 g
Tryptophan	0.9488 g
Vitamin C, total ascorbic acid	10.7319 mg
Phytosterols	0.4498 mg
Fatty acids, total saturated 6:0	0.9089 g
Tyrosine	3.4998 g
Vitamin B-12	3.4012 g
Vitamin K (phylloquinone)	129.6614 g
Fatty acids, total saturated	41.314 g
Histidine	2.3356 g
Fatty acids, total monounsaturated	27.5777 g
Threonine	2.356 g
Folate, food	90.3446 g
Vitamin D (D2 + D3)	1.122 g
Cryptoxanthin, beta	0.0543 g
Vitamin D3 (cholecalciferol)	1.122 g
Vitamin E (alpha-tocopherol)	0.587 mg
Magnesium, Mg	109.8938 mg
Lysine	5.1965 g
Potassium, K	594.9271 mg
Cystine	0.6489 g
Fluoride, F	0.0155 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Butter	0.25 cup	342	15.714	28.8
Mozzarella cheese	1 cup	0	0	0
Spaghetti	1 package	0	0	0
Parmesan cheese	0.25 cup	74	8	1
Parsley	2 tablespoons	2.736	0.4811	0.06
Pepper	0.25 teaspoon	0.1552	0.036	0.0013
flour	1 tablespoon	36.1425	7.9128	0.1402
half	1.5 1/2	0	0	0
provolone cheese	0.5 cup	231.66	1.4124	17.5692
fontina	1 cup	513.48	2.046	41.1048