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Baked Four-Cheese Spaghetti
Ingredients
  • Unsalted butter, for greasing
  • 1 ½ pounds spaghetti
  • Kosher salt and freshly ground black pepper
  • 8 ounces imported fontina cheese, coarsely shredded (2 cups)
  • 8 ounces Gruyere, coarsely shredded (2 cups)
  • 8 ounces mozzarella, coarsely shredded (2 cups)
  • 4 ounces Gorgonzola dolce, crumbled
Steps
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