4 Cheese Macaroni and Cheese Recipe

Name: 4 Cheese Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g whole wheat elbow macaroni (about 4 cups); 1 liter skim milk; 30 ml margarine; 60 ml flour; 15 ml salt (or to taste); 5 ml pepper (or to taste); 225 g low-fat cheddar cheese; 225 g lowfat mozzarella cheese; 100 g low-fat monterey jack cheese; 250 ml low-fat cream cheese

Servings: persons

1
This dish is baked in a 9 X 13 Corning Wear dish.
2
If you have a microwave big enough to accommodate this dish, you can make the whole thing in this dish from scratch.
3
Otherwise, prepare the ingredients in a large microwavable bowl and then transfer them to the baking dish afterward.
4
In microwavable dish, melt the margarine.
5
Add the milk, salt and pepper, and flour, stirring as for white sauce.
6
Heat till almost boiling.
7
Dice the cream cheese and stir it into the milk mixture, then microwave again to soften.
8
Grate or crumble the other cheeses into the sauce mixture.
9
(This is a lot of cheese to grate.
10
To save time and energy, I measure and cut my cheeses ahead of time and freeze them.
11
Then thaw them in the fridge for at least 8 hours.
12
They will easily crumble.
13
).
14
Meanwhile, cook the macaroni in a pot of boiling water till soft.
15
Drain.
16
Add the macaroni to the cheese mixture in the 9 X 13 pan.
17
Bake at 350 for about 30 minutes.
18
The mixture will be bubbling.
19
Do not overcook as it loses its creamy texture and gets dry.
20
Let dish sit 10 minutes or so before serving; sauce will thicken.

840

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500 g whole wheat elbow macaroni (about 4 cups), 1 liter skim milk, 30 ml margarine, 60 ml flour, and more.

Yes, 4 Cheese Macaroni and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

4 Cheese Macaroni and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions