Four Cheese Italian Macaroni Recipes

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FOUR-CHEESE MACARONI



Four-Cheese Macaroni image

I adapted this recipe from one a friend gave to me. It has a distinctive blue cheese taste and is very filling. I like to serve it with chicken. -Darlene Marturano, W. Suffield, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) elbow macaroni
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups 2% milk
2 cups shredded cheddar cheese
1-1/2 cups shredded Swiss cheese
1/2 cup crumbled blue cheese
1/2 cup grated Parmesan cheese

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a Dutch oven, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. , Reduce heat to low; stir in cheeses until melted. Drain macaroni; add to cheese sauce and stir until coated.

Nutrition Facts : Calories 508 calories, Fat 23g fat (13g saturated fat), Cholesterol 65mg cholesterol, Sodium 603mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 2g fiber), Protein 26g protein.

FOUR CHEESE ITALIAN MACARONI



Four Cheese Italian Macaroni image

I love cheese and I use it as an ingredient in a lot of my dishes.

Provided by Jennifer Bass

Categories     Pasta Sides

Time 35m

Number Of Ingredients 12

8 oz elbow macaroni, cooked per package instructions
2 oz shredded mozzarella cheese
1 oz shredded provolone cheese
1 oz asiago cheese, grated
3 Tbsp parmesan cheese, freshly grated
1/2 small onion, minced
4 clove fresh garlic, minced
1 Tbsp butter
3 Tbsp 2% milk
1 Tbsp italian seasoning
5 large cherry tomatoes, quartered
5 large baby portobello mushrooms, quartered

Steps:

  • 1. Preheat oven to 350 degrees. Drain the macaroni using a colander and return macaroni to cooking pan and back on the stove burner to a medium heat.
  • 2. Add the butter, milk, garlic and onion and stir. Add the cheeses and stir until the cheese has melted. Gently fold in the tomatoes and mushrooms.
  • 3. Place the macaroni in a greased casserole dish and bake for about 15 minutes.

FOUR CHEESE MACARONI CASSEROLE



Four Cheese Macaroni Casserole image

This casserole is quick and easy but full of flavor. Both children and adults love it!

Provided by MSDELENA

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h

Yield 6

Number Of Ingredients 10

3 cups uncooked macaroni
1 (28 ounce) can whole peeled tomatoes, drained and chopped
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon basil
salt and pepper to taste
1 ½ cups grated Cheddar cheese
1 ½ cups shredded mozzarella cheese
¾ cup freshly grated Parmesan cheese
¼ cup crumbled feta cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.
  • Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.
  • Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.
  • Bake in preheated oven for 15 to 25 minutes.

Nutrition Facts : Calories 511.3 calories, Carbohydrate 47 g, Cholesterol 74.6 mg, Fat 22.8 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 14 g, Sodium 887.5 mg, Sugar 5.6 g

4 CHEESE BAKED MACARONI - ITALIAN STYLE



4 Cheese Baked Macaroni - Italian Style image

Make and share this 4 Cheese Baked Macaroni - Italian Style recipe from Food.com.

Provided by msintrepid

Categories     Cheese

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup Italian style breadcrumbs
1/2 cup grated parmesan cheese
2 tablespoons fresh Italian parsley, minced
1 tablespoon dried oregano
salt and pepper
1/8 teaspoon cayenne pepper
2 1/2 cups half-and-half
12 ounces penne or 12 ounces farfalle pasta
6 tablespoons unsalted butter
1 medium onion, minced
1 clove garlic, minced
2 tablespoons flour
1 cup provolone cheese, grated
1 cup bel paese cheese or 1 cup gorgonzola, grated
2 cups Fontina cheese, grated

Steps:

  • Pre-heat oven to 375.
  • Mix first 4 ingredients with a pinch of salt and pepper in a bowl; set aside.
  • Cook Pasta al dente, drain and rinse under cold water.
  • Set pasta aside.
  • Heat 4 Tablespoons of the butter, add onions and saute, stirring until onions are translucent.
  • Add garlic, stir until garlic is fragrant.
  • Add flour; lower heat and cook, stirring frequently.
  • Add half and half a 1/2 cup at a time, stirring after each addition, until sauce thickens.
  • Stir in the cheeses, saving 1 cup of the Fontina.
  • Simmer until cheese is melted and sauce is creamy.
  • Taste and adjust salt and pepper.
  • Add Cayenne.
  • Use cooking spray to coat casserole- you should need about a 3 qt size.
  • Place pasta in casserole.
  • Top with sauce, stir to distribute evenly.
  • Place reserved fontina on top.
  • Sprinkle bread crumbs.
  • Dot with remaining butter.
  • Bake 40 minutes, until top is brown and it's bubbly.

MACARONI WITH 4 CHEESES!



Macaroni with 4 Cheeses! image

In this episode, chef Emeril does what he does best: comfort food kicked up yet another notch! Chef Emeril revisits a couple of classic comfort food dishes, Emeril-style!

Provided by Emeril Lagasse

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

1/2 teaspoon minced garlic
4 ounces grated cheddar cheese
4 ounces grated fontina cheese
4 ounces grated gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon Essence or Creole Seasoning
4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
4 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Emeril's Red Hot Sauce
8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups)
1 pound elbow macaroni

Steps:

  • In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
  • Preheat the oven to 350 degrees F.
  • Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.
  • Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.
  • In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.
  • Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence and toss to combine. Sprinkle this over the top of the macaroni and cheese.
  • Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.

GOURMET FOUR CHEESE MACARONI AND CHEESE



Gourmet Four Cheese Macaroni and Cheese image

When a recipe is SO good that it haunts your memory for over 40 years, you know it had to be good! As a young bride, I made this macaroni and cheese dish from a requested recipe from Bon Appetit magazine. Sadly, if I saved the recipe, it was lost along the years of moving. After the Internet, I searched, in vain, for this recipe for years, until I discovered 3/4's of it in a women's magazine. With the help of many Zaar members that helped me find the missing cheese that was needed, I now have the long lost recipe and the ability to make it again and again for an entire new generation of friends and family! This is NOT meant to be an everyday mac & cheese. It's great comfort food when you want to celebrate something special: a good grade, a birthday, or an "I love you!" kinda day. Don't skimp on the cheeses; they will be slightly costly. But, the end result is Oh So Good ! You will not be disappointed in the complex flavours of this simple dish, with a twist.

Provided by The_Swedish_Chef

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1 lb rotelle pasta (They look like wagon wheels)
3/4 lb sharp cheddar cheese, shredded (I used an aged 5 year old variety)
1/2 lb gruyere cheese, shredded
1/2 cup asiago cheese, shredded
1/2 cup Fontina cheese, shredded
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk (I used 2%)
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon dried mustard
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cayenne pepper
1 cup panko breadcrumbs (Japanese Bread Crumbs)

Steps:

  • PLEASE NOTE: This is a BAKED macaroni and cheese, therefore, it will NOT turn out with a lot of extra cheesy sauce asis absorbed into the pasta while baking. If you require an extra saucy mac & cheese, just reduce the amount of pasta you place into the dish or make more sauce so it is creamier. Thanks so much for making this dish; I hope you enjoy it! :).
  • Heat oven to 350 degrees. Coat a 3 quart rectangular baking dish with non-stick spray. Bring a large pot of lightly salted water to boiling.
  • Toss all the shredded cheeses together in a large bowl, set aside.
  • Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly.
  • In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne.
  • Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat.
  • Once water boils, add pasta. Cook until your desired doneness, then drain. In the pasta container, stir together the cooked pasta and cheese sauce.
  • Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese.
  • Add 1 cup of Japanese Panko Bread crumbs to the top of mixture.
  • Bake at 350 degrees for 30 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly. Cool slightly before serving.

ITALIAN BAKED PASTA



Italian Baked Pasta image

Our five-ingredient Italian baked pasta is super easy to make and includes layers of your choice of pasta, three cheeses and marinara sauce.

Provided by Arlene Cummings

Categories     Entree

Time 1h20m

Yield 10

Number Of Ingredients 5

1 package (16 oz) uncooked pasta (such as penne, ziti, rotini or rigatoni)
4 cups marinara sauce (homemade or purchased)
1/2 cup grated Parmesan or Romano cheese
1 container (15 oz) ricotta cheese
2 cups shredded mozzarella cheese (8 oz)

Steps:

  • Cook pasta in generously salted water 3 minutes less than recommended on package. Drain.
  • Meanwhile, heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Pour 2 cups of the marinara sauce into dish. Add half of cooked pasta; toss well. Sprinkle with 1/4 cup Parmesan cheese. Spoon half of the ricotta cheese in dollops over top. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers ending with mozzarella cheese. Cover lightly with foil, making sure foil is not resting on cheese.
  • Bake 35 minutes. Uncover; bake 10 to 15 minutes longer or until center is bubbly and thoroughly heated. Cool 10 to 15 minutes before serving.

Nutrition Facts : Calories 410, Carbohydrate 54 g, Cholesterol 30 mg, Fiber 4 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 9 g, TransFat 0 g

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