Recipes // Main Dish Pasta // Creamy Four Cheese Macaroni

Creamy Four Cheese Macaroni


By James Brisicone

Hands-on time: 30 min. Total time: 1 hr.


  • 12 ounces uncooked elbow macaroni (about 3 cups)
  • 1.5 ounces all-purpose flour (about 1⁄3 cup)
  • 22⁄3 cups 1% low-fat milk
  • 2 ounces shredded fontina cheese (about 1⁄2 cup)
  • 2 ounces grated Parmesan cheese (about 1⁄2 cup)
  • 2 ounces shredded extra-sharp cheddar cheese (about 1⁄2 cup)
  • 3 ounces light processed cheese (such as light Velveeta)
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon ground black pepper
  • Cooking spray
  • 1⁄3 cup crushed melba toasts (about 12 pieces)
  • 1 tablespoon canola oil
  • 1 garlic clove, minced


  1. Preheat oven to 375°. Bring 6 quarts water to a boil in a large pot. Add pasta; cook 8 minutes or until al dente; drain.
  2. Weigh or lightly spoon flour into dry measuring cup; level with a knife. Place flour in a large saucepan.
  3. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly with a whisk.
  4. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add cheeses, and stir until the cheeses melt.
  5. Stir in cooked macaroni, salt, and black pepper.
  6. Spoon mixture into a 2-quart glass or ceramic baking dish coated with cooking spray.
  7. Combine crushed toasts, oil, and garlic in small bowl; stir until well blended. Sprinkle over macaroni mixture. Bake  at 375° for 30 minutes or until bubbly.

Yield: 8 servings (serving size: 1 cup)

CALORIES 347; FAT 11.5 (sat 5.9g, mono 3.4g, poly 1.4g); PROTEIN 17.4g;  CARB 43.8g; FIBER 19g; CHOL 29mg; IRON 1.7mg; SODIUM 607mg; CALC 346mg

Why use processed cheese? A small amount is just enough to lend a velvety richness to the sauce without relying on heavy cream.

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