1 (8 oz.) pkg. spaghetti
1/4 c. butter
1 tbsp. flour
1 1/2 c. light cream
1 c. shredded Mozzarella cheese
1 c. shredded fontina cheese
1/2 c. grated Mozzarella
1/4 c. Parmesan
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. chopped parsley

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

Put 3 quart saucepan over medium heat - put in hot butter, stir in flour until blended; cook 30 seconds.

Gradually stir in light cream; cook stirring until mixture boils and slightly thickens. Stir in the 4 cheeses, salt, and pepper 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.