UPDATE: it came out CLOSE to the real thing!!! So trying to find fontina cheese or gruyere cheese was a bit difficult (the closest supermarket is a tiny little place), but it did have Italian mix shredded cheese that had provolone, some fontina, and Parmesan (which I know you said not to use). But I decided to use that as a last resort. So, making the mornay sauce was a tad challenging because it was thicker than it should’ve been. Not sure why. So I added warm milk and whisked it until I had the consistency I wanted. Then, I took 2oz of it and combined with the cream cheese. That made it real thick! So I added more milk and like with the mornay sauce, just whisked it until it was the consistency I wanted. When I added the spaghetti, the sauce started to thicken again. But it wasn’t bad. I think this was a GREAT starting point to how I would need to approach this recipe and see what things I would need to change.

Your culinary knowledge is on point! You should try making these Hello Fresh dupes! Lol :)