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Baked Four-Cheese Spaghetti Recipe

kept byApesBrooks
recipe byfoodandwine.com
Notes: 

To add a smooth honey note, select a Chardonnay, such as one from Burgundy.

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Ingredients: 

1 1/2 pounds spaghetti
1/2 pound imported Fontina, coarsely shredded (2 cups)
1/2 pound mozzarella, coarsely shredded (2 cups)
1/2 pound Gruyère, coarsely shredded (2 cups)
1/4 pound Gorgonzola dolce, crumbled
Salt and freshly ground pepper


 

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