Four-Cheese Sauce

2 C heavy whipping cream
1/2 C butter
2 C shredded Italian cheese
OR 1/2 C each fresh grated parmesan, mozzarella, provolone and romano cheeses.

In medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in cheese. Reduce heat to low and continue to stir until cheese is melted. Serve immediately - sauce will thicken upon standing.

(Erica and Jenny Supper Club)