With layers of cheesy taste in every bite, this savory take on macaroni and cheese uses various cheeses.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 12 |
| Yield: | 1 – 9×13 inch dish |
Ingredients
- 1 (16 ounce) package elbow macaroni
- 1 cup shredded mozzarella cheese
- 1 cup shredded Swiss cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded provolone cheese
- ½ cup ricotta cheese
- ½ cup sour cream
- ½ cup heavy cream
- 1 tablespoon chopped fresh parsley
- ½ teaspoon dried Italian seasoning
- ½ teaspoon garlic salt
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.
- In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning and garlic salt.
- Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it’s better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.
- Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top.
Nutrition Facts
| Calories | 328 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 9 g |
| Sodium | 359 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I made this exactly as is and it needed 3 times the spices plus salt and pepper for my taste. The texture was perfect otherwise and very easy to make.
Just needed a bit more seasoning than the recipe states
Sounds good I’m going to try it Tuesday night or I’m going to substitute a couple things we use Velveeta cheese instead of the other make it tasty and creamy thanks
Delicious. Very flavorful.
I used a full cup of ricotta and used equal parts Pizza Cheese Mix (Provolone, Parmesan, Mozzarella) and Mexican Cheese Mix (Cheddar, Monterey Jack, Quesada) and it was soooo smooth and cheesy! My kids gobbled it up!
This is one of the best Mac and cheese dishes I have made. Loved all the white cheese. Held together beautifully and tasted delish!
I also added very sharp cheddar cheese ( “there’s no such thing as too much cheese”). Totally awesome.
Followed to the T actually. Yummy!!
If you are looking for a creamy mac and cheese, this is not it. For all the different types of cheeses and creams in this recipe, it is just not the decadent dish I was hoping to make and share for a holiday party. I followed the recipe mostly as stated except I added a boullion cube to a little water and microwaved it before mixing it with the cream and also added some red pepper flakes as another reviewer suggested. The flavor was quite good, but the texture was dry (perhaps if I had added more cream and cheese, that would have helped it).
Good flavor but very very dry.
I made this for family that came over and everyone loved it. Will definitely do this again.
All of the cheeses here with the exception of parmesan are sort of bland-ish. I substituted A good very sharp cheddar for one of them, and some pecorino Romano for another. A pinch of red pepper flakes and double the Italian herbs helped, too. Kept the provolone and ricotta.
This was a very tasty mac-and-cheese. I did make a few modifications based on the other reviews. Instead of the provolone, I used sharp cheddar. I added slightly more cheese than what it called for, and I also topped it with Panko bread crumbs for an extra crunch. 3 children and husband approved!
Love this recipe! My boyfriend is addicted. I use smoked godua cheese instead of the smoked cheddar. I also toss in a little bit of parm and mozzarella. I also like to add a bit of garlic power and sprinkle of onion powder to give some flavor. I meal prep so my portions are different than most. 1lb of pasta works well for a week for two people. My bf raves about this and is always asking when I’ll be making it as a side again.
This was my favorite mac and cheese ever and I’ve tasted a lot of mac and cheeses. I ended up broiling the top for a couple minutes at the end to make it more crispy, but everything else was great!
This is basically noodles and melted cheese. If it’s eaten out of the oven it’s great. But the next day I had issues with reheating. While this is a good recipe, I’m going to stick with making a roux.
Excellent combination. Slightly dry version of M & C, but delicious.
The best Mac and cheese I ever made. Will be making this from now on.
Added extra cream. Very good!
Very Good dish ! If you like cheese, you will love this, as for us we like more stuff in it, we added a lb. of ground beef, one small onion, Portobello Mushrooms, cilantro and extra Italian garlic bread crumbs , we forgot to add diced tomato’s. The dish was Fantastic !!!
Made for Christmas dinner 2019. It was delish, but a little dry. Made it again and added a little milk and was better. Also, you can use any cheeses you like.