INGREDIENTS
2 tbsp
Parsley, fresh
8 oz
Spaghetti
1 tbsp
All-purpose flour
1/4 tsp
Pepper
1/4 tsp
Salt
1/4 cup
Butter
4 oz
Fontina cheese
1 1/2 cups
Half-and-half cream
1 cup
Mozzarella cheese, part-skim
1/4 cup
Parmesan cheese
1/2 cup
Provolone cheese