Nana Recipe Wednesday—Spaghetti with Four Cheeses

by Sarah on August 28, 2013

Well, hello from the other side of six weeks with no wheat!  I don’t think I’m allergic, nor do I think that wheat is a real contributor to my headaches.  To celebrate, I decided to update this Nana post from several years ago.  It’s a decadent one, that’s for sure, but if you eat it at the frequency as I do (um, that would be twice in three years), your cholesterol shouldn’t spike too high.
This recipe is totally 80′s.  Think black and white and brass, neon, dangly earrings and asymmetrical haircuts.  Nagel prints.  Yugos.  Skinny ties, pegged jeans, New Wave,  Hair Metal and lots of pasta.  Here’s an 80′s photo to go with it.  It’s Nana and my cousin Roger, both dressed in some classic ’80’s finery and strangely similar haircuts.  Maybe some day I will show you a photo of myself in the ’80’s.  Maybe not.
Undercover Caterer :: Nana's Spaghetti with Four Cheeses
Truth be told, this is kind of a fancy mac and cheese, just with spaghetti.  I’m not dissin’ it.  Shoot, I just ate it two days in a row.  I think I was having pasta withdrawls.

Undercover Caterer :: Nana's Spaghetti with Four Cheeses
Nana's Spaghetti with Four Cheeses


  • 1 lb spaghetti
  • 1/4 cup butter
  • 1 Tbsp flour
  • 1 cup provolone, grated
  • 1 cup mozzarella, grated
  • 1 cup fontina, grated
  • 1/2 cup Parmesan, grated
  • 1-1/2 cup half-and-half
  • 2 Tbsp plus 1/2 tsp parsley (I used a cup of fresh parsley, chopped)
  • salt and pepper to taste
  • 1 used 1 shallot, minced
  • Reserved pasta cooking water


  • Put a pot of salted water on the stove to boil for spaghetti. While you are preparing the sauce, boil the pasta until al dente. (The sauce does not take very long)
  • In a large saute pan (large enough to hold sauce and a pound of spaghetti), melt butter and cook shallot until soft and cooked through.
  • Add the flour and stir through, cooking for 30 seconds to a minute.
  • Gradually stir in the half-and-half, and cook until mixture boils and slightly thickens.
  • Stir in cheese.
  • The pasta with the sauce will be very thick. Thin with reserved pasta water to your desired consistency.
  • Add parsley and season to taste with salt and pepper.


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