FOUR CHEESE SPAGHETTI

FOUR CHEESE SPAGHETTI 8 ounces spaghetti 4 tablespoons unsalted butter 3 cloves garlic, minced 3 tablespoons all-purpose flour 1 1/2 cups milk, or more, as needed 1/2 cup heavy cream 2 teaspoons Italian seasoning 1/2 cup shredded mozzarella cheese 1/2 cup shredded fontina cheese 1/4 cup shredded Gruyere cheese 1/4 cup freshly grated Parmesan cheese Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh chives In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, heavy cream and Italian seasoning. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cheeses until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Stir in pasta and gently toss to combine. Serve immediately, garnished with parsley and chives, if desired.