1 (8 oz.) pkg. spaghetti
1/4 c. margarine
1 Tbsp. all-purpose flour
1 1/2 c. half and half or lite cream
1 c. shredded Mozzarella cheese
1 c. shredded Fontina cheese
1/2 c. grated Provolone cheese
1/4 c. grated Parmesan or Romano cheese
1/4 tsp. salt
1/4 tsp. cracked pepper
2 Tbsp. chopped parsley


Prepare spaghetti as label directs; drain well in colander and keep hot.

Meanwhile, in 3 quart saucepan over medium heat in hot butter, stir in flour until blended; cook 30 seconds. Gradually stir in half and half; cook, stirring, until mixture boils and slightly thickens. Stir in Mozzarella, Fontina, Provolone and Parmesan cheeses with salt and pepper; continue cooking until smooth and cheeses are melted.

Pour hot spaghetti into warm, large bowl. Pour cheese sauce over spaghetti; sprinkle with parsley. Toss until spaghetti is well coated.