Four-Cheese Fettuccine

Ingredients

• Pasta3/4 cup (120 g)
• Roquefort Cheese1 slice (25 g)
• Milk2.5 tablespoon (38 ml)
• Edam Cheese1 slice (25 g)
• Parmesan Cheese5 tablespoon (25 g)
• Gruyere Cheese1 slice (25 g)
• Cream2 tablespoon (28 ml)
• Parsley1 tablespoon (4 g)
• Nutmeg1 pinch (1 g)

Instructions

1. 1

   Step 1

   Cook the pasta following the instructions on the package and set aside.

2. 2

   Step 2

   Grate the Parmesan, Gruyere and Edam cheese. Separately, cut the Roquefort cheese into small pieces. Set aside.

3. 3

   Step 3

   In a pan or pot, cook the milk with the Roquefort cheese until melted. Remove from the heat.

4. 4

   Step 4

   Mix with the Gruyere and Parmesan cheese. Add the cream and parsley.

5. 5

   Step 5

   Season with salt, pepper and nutmeg.

6. 6

   Step 6

   Serve hot with the pasta.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Four-Cheese Fettuccine can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.