Approximately 22 - 24 oz. spaghetti
1/3 c. butter
1 tbsp. flour
2 c. (1 pt.) light cream
1 tsp. salt
1/4 tsp. black pepper
1 1/2 c. each grated Provolone, Swiss, and Edam or Gouda cheeses
1/2 c. grated Parmesan cheese
2 tbsp. chopped fresh basil or 2 tsp. crumbled dried basil

Cook pasta according to package directions. Meanwhile, in large sauce pan, melt butter. Stir in flour. Cook 30 seconds. Slowly stir in light cream, keeping sauce smooth. Add salt and pepper. Cook over low heat until sauce bubbles and thickens. Add cheeses, a cup at a time, stirring until sauce is smooth and cheeses melt. Drain pasta well. Pour into large warm serving bowl. Add cheese sauce. Toss to coat all strands. Sprinkle with basil. Serves 6 to 8.