Best Four Cheese Sauce Recipes

FOUR CHEESE SAUCE

Steps:

• In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.
• Serve immediately, sauce will thicken upon standing.

FOUR CHEESE MANICOTTI IN CREAM SAUCE

Steps:

• Saute onion and mushrooms (if using) in butter 5 minutes; stir in flour.
• Gradually stir in milk; stir over low heat until sauce bubbles and thickens.
• Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside.
• Cook manicotti shells according to package directions; drain and cover with cold water.
• Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs.
• Season to taste with salt, pepper and nutmeg.
• Drain manicotti shells; stuff with cheese mixture.
• Place shells side by side in a greased shallow baking pan; spoon sauce over all.
• Bake in preheated 400F oven 20 to 25 minutes or until bubbly and golden.

FOUR CHEESE RAVIOLI WITH ROSEMARY BUTTER SAUCE RECIPE BY TASTY

Steps:

• Pour the flour into a large bowl and make a well in the centre, crack the eggs into the well and mix everything together with a spoon or fork.
• When the mixture has combined, knead the dough for 5 minutes. Form it into a ball, wrap it in cling film and refrigerate for 30 minutes.
• While the dough is in the fridge, mix together the ricotta, cream cheese, mozzarella, cheddar, parsley and a sprinkling of salt and pepper to make the filling. Set aside until needed.
• On a floured surface, roll half of the dough out as thin as you can using a rolling pin to make a long rectangular shape (If you have a pasta machine, use the 2nd thinnest setting) - keep the other half of the dough in cling film in the fridge to keep it fresh until you're ready for it.
• On one side, dollop tablespoons of the cheese filling onto the pasta, leaving at least a 1-2cm (⅓-¾ inch) gap in all directions.
• Brush the pasta that's surrounding the filling with water or egg white. Fold the other side of the past over and on top of the filling, pushing down around each part to seal it in, creating a long strip of ravioli pieces.
• Use a knife or pizza cutter to cut around and create individual pieces of ravioli.
• Dust these pieces with flour and repeat from step 4 using the other half of the dough.
• Boil the pasta in salted water on a medium heat for 2-3 minutes until the pasta floats to the top, then drain.
• Melt the butter in a frying pan then add the pine nuts, cook for 2 minutes then add the rosemary - cook for a further minute or two until the pine nuts look toasted and the rosemary has just begun to brown and crisp up a bit.
• Enjoy!

FOUR CHEESE ALFREDO SAUCE

Steps:

• On medium low, heat the butter in a pot.
• Add the garlic and pepper. Cook until garlic is golden brown.
• Reduce the heat to low.
• Slowly add the cream, stirring continuously until all the cream is in the pot.
• Simmer the cream for five minutes. Then stir in the parmesan, asiago, romano and the spices.
• Add the mozzarella and stir until smooth. Simmer for five more minutes then turn off the heat. serve as soon as possible.

BROILED CAULIFLOWER WITH FOUR CHEESE TOMATO SAUCE

Steps:

• Heat oil in a large pan over medium-high heat. Add onion and saute until beginning to soften but not brown, 2 to 3 minutes. Stir in garlic and cook another minute. Add the cauliflower; salt and pepper to taste. Cook and stir another minute to combine.
• Stir in the sauce and white wine; add 1 tablespoon of the parsley. Cook and stir 5 minutes at a low simmer.
• Turn heat to medium-low, cover. Cook until cauliflower is almost tender, about 10 more minutes, stirring a few times.
• Turn broiler to high. Line a rimmed baking sheet with foil. Spray lightly with cooking spray.
• Pour cauliflower and tomato sauce onto the baking sheet. Gently scoop some of the tomato sauce back over the top of the cauliflower. Spread the cauliflower evenly on the sheet.
• Sprinkle Parmesan cheese then mozzarella cheese over the cauliflower.
• Broil until cheese is bubbly and slightly browned in spots, about 2 minutes. Watch carefully so cheese doesn't burn. Let rest 3 minutes before transferring to serving platter. Garnish with remaining fresh parsley.

FOUR CHEESE SAUCE

Steps:

• In a small saucepan, heat the milk until steaming, but don't let it boil or form a skin.
• While the milk heats, melt the butter in a heavy 2-quart saucepan on low heat.
• Add the flour and whisk to form a smooth roux.
• Continue to cook and whisk for 3 to 4 minutes to thoroughly cook the flour.
• Increase heat to medium, and whisk the hot milk into the roux in a thin, steady stream.
• Continue to cook until the sauce is smooth and thickened slightly.
• Don't stop whisking, since white sauces can burn in an instant.
• Lower the heat, add the cheesed, mustard, and sherry, and whisk until the cheeses melt.
• Using a double boiler or a heat diffuser, gently cook on very low heat for about 10 minutes, stirring occasionally.
• Add salt to taste.
• Enjoy!

CREAMY FOUR CHEESE GARLIC SPAGHETTI SAUCE

Steps:

• Heat olive oil and butter on medium heat in a large skillet, add minced garlic and coo for about 1 minute on medium heat, without burning.
• Cook pasta in a separate pan, drain. Reserve some of cooked pasta water. Dissolve 1 cube of chicken broth bullion in 1 cup of hot pasta water.
• Add pasta water (with the dissolved chicken broth bullion cube in it), heavy cream, and cooked spaghetti to the skillet with cooked garlic. Bring to boil, stirring. Once the liquids are boiling, immediately add cheese and keep stirring everything together (spaghetti and the cream), while boiling, until cheese melts and coats pasta, for about 1 minute. Reduce to simmer and continue to cook, constantly stirring, to thicken the sauce - for another minute or two.
• To serve, top each serving with finely chopped chives, or green onions, or parsley.

FIVE STAR FOUR-CHEESE SAUCE

Steps:

• Melt butter in a saucepan, stir in flour and cook for about 2 minutes, stirring occasionally.
• Slowly stir in milk and blend completely.
• Bring the milk slowly to the boil, stirring the whole time until the sauce is thickened.
• Stir the cheeses into the milk mixture.
• Stir until they are just beginning to melt and remove from the heat.
• Salt and pepper to taste.
• (I love this sauce with Ravioli).

CREAMY FOUR CHEESE GARLIC SPAGHETTI SAUCE

Steps:

• 1. Heat olive oil and butter on medium heat in a large skillet, add minced garlic and coo for about 1 minute on medium heat, without burning. 2. Cook pasta in a separate pan, drain. Reserve some of cooked pasta water. Dissolve 1 cube of chicken broth bullion in 1 cup of hot pasta water. 3. Add pasta water (with the dissolved chicken broth bullion cube in it), heavy cream, and cooked spaghetti to the skillet with cooked garlic. Bring to boil, stirring. Once the liquids are boiling, immediately add cheese and keep stirring everything together (spaghetti and the cream), while boiling, until cheese melts and coats pasta, for about 1 minute. Reduce to simmer and continue to cook, constantly stirring, to thicken the sauce - for another minute or two. 4. To serve, top each serving with finely chopped chives, or green onions, or parsley

TORTELLINI WITH FOUR-CHEESE ALFREDO SAUCE

Steps:

• 1. In a large pot of boiling salted water, add 1 pound tortellini pasta and cook as the label directs, stirring occasionally.
• 2. Melt butter over medium heat; whisk in cream and nutmeg. Bring to a simmer. Add cooked, drained pasta and toss, adding up to 1/2 cup pasta water if needed.
• 3. Stir in the four cheeses and add baby spinach. Stir until spinach is wilted. Season with salt and pepper to taste.

CREAMY FOUR CHEESE GARLIC SPAGHETTI SAUCE

Steps:

• Heat olive oil and butter on medium heat in a large skillet, add minced garlic and coo for about 1 minute on medium heat, without burning.
• Cook pasta in a separate pan, drain. Reserve some of cooked pasta water. Dissolve 1 cube of chicken broth bullion in 1 cup of hot pasta water.
• Add pasta water (with the dissolved chicken broth bullion cube in it), heavy cream, and cooked spaghetti to the skillet with cooked garlic. Bring to boil, stirring. Once the liquids are boiling, immediately add cheese and keep stirring everything together (spaghetti and the cream), while boiling, until cheese melts and coats pasta, for about 1 minute. Reduce to simmer and continue to cook, constantly stirring, to thicken the sauce - for another minute or two.
• To serve, top each serving with finely chopped chives, or green onions, or parsley