Four Cheese Macaroni Recipe

Name: Four Cheese Macaroni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g dried macaroni noodles; 20 g butter; 1 leek, finely sliced; 2 garlic cloves, finely chopped; 100 ml milk; 300 ml cream; 1 teaspoon Dijon mustard; 1 pinch nutmeg; 1 egg, lightly beaten; 100 g ricotta cheese; 1 cup grated gruyere or 1 cup swiss-style cheese; ½ cup grated parmesan cheese; ½ cup grated Mature cheddar cheese; 1 tablespoon finely chopped chives or 1 tablespoon parsley, finely chopped; 4 slices prosciutto, roughly chopped; ½ cup fresh breadcrumbs or ½ cup gluten-free breadcrumbs

Servings: persons

300 g dried macaroni noodles
20 g butter
1 leek, finely sliced
2 garlic cloves, finely chopped
100 ml milk
300 ml cream
1 teaspoon Dijon mustard
1 pinch nutmeg
1 egg, lightly beaten
100 g ricotta cheese
1 cup grated gruyere or 1 cup swiss-style cheese
½ cup grated parmesan cheese
½ cup grated Mature cheddar cheese
1 tablespoon finely chopped chives or 1 tablespoon parsley, finely chopped
4 slices prosciutto, roughly chopped
½ cup fresh breadcrumbs or ½ cup gluten-free breadcrumbs

1
Pre-heat oven to 200C Grease a medium sized (2 litre) casserole or baking dish.
2
Add macaroni to a large saucepan of salted boiling water and cook to package directions.
3
If using a gluten-free macaroni pasta- cook just under al-dente stage.
4
Drain well.
5
Meanwhile, melt butter over medium heat in a medium saucepan, add leek and garlic and cook for 3 minutes or until soft.
6
Add milk, cream, mustard and nutmeg, mix well and bring to the boil.
7
Remove from heat and whisk in the egg, ricotta, 1/2 cup gruyere cheese (reserving 1/2 cup for topping), 1/4 cup parmesan cheese (reserving 1/4 cup for topping) and mature cheddar cheese.
8
Stir until combined.
9
Gently fold in reserved macaroni and chives (or parsley).
10
Season to taste with salt and pepper.
11
Pour macaroni mixture into prepared dish.
12
Combine prosciutto, breadcrumbs and remaining 1/2 cup gruyere cheese and 1/4 cup parmesan cheese and sprinkle over macaroni.
13
Bake for 20 minutes or until the sauce is bubbling and the top is golden.
14
Remove and rest 5 minutes.

1013

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-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 16 ingredients. The key ingredients include: 300 g dried macaroni noodles, 20 g butter, 1 leek, finely sliced, 2 garlic cloves, finely chopped, and more.

Yes, Four Cheese Macaroni 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!

Four Cheese Macaroni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions