Macaroni And Four Cheeses Recipe

Name: Macaroni And Four Cheeses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound uncooked medium elbow macaroni; 1 (1-ounce) slice white bread; 2 1/2 cups 1% low-fat milk; 2 bay leaves; 1/4 cup all-purpose flour; 1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese; 1/2 cup (2 ounces) shredded Emmenthaler or Swiss cheese; 1/2 cup (2 ounces) grated fresh Parmesan cheese; 1/2 cup (2 ounces) crumbled Gorgonzola cheese; 3/4 teaspoon salt; 1/4 teaspoon black pepper; Cooking spray; 2 teaspoons minced fresh or 1/2 teaspoon dried rubbed sage; 2 teaspoons butter or stick margarine, melted

Servings: persons

1 pound uncooked medium elbow macaroni
1 (1-ounce) slice white bread
2 1/2 cups 1% low-fat milk
2 bay leaves
1/4 cup all-purpose flour
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
1/2 cup (2 ounces) shredded Emmenthaler or Swiss cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) crumbled Gorgonzola cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 teaspoons minced fresh or 1/2 teaspoon dried rubbed sage
2 teaspoons butter or stick margarine, melted

1
Preheat oven to 400u00b0.
2
Cook pasta in boiling water 5 minutes or until almost tender. Drain and rinse with cold water. Place pasta in a large bowl.
3
Place bread in a food processor; pulse 10 times or until coarse crumbs form. Set aside.
4
Bring milk and bay leaves to a simmer in a small saucepan. Remove from heat; cover and let stand 5 minutes. Discard bay leaves. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add milk, stirring with a whisk until well-blended. Return milk mixture to pan. Cook over medium heat until thick, stirring constantly with a whisk. Remove from heat. Add cheeses, salt, and pepper; stirring until cheeses melt. Pour cheese sauce over pasta; stir well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs, sage, and butter in a bowl; toss with a fork. Sprinkle breadcrumb mixture over pasta mixture.
5
Bake at 400u00b0 for 20 minutes or until thoroughly heated.

420

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 pound uncooked medium elbow macaroni, 1 (1-ounce) slice white bread, 2 1/2 cups 1% low-fat milk, 2 bay leaves, and more.

Yes, Macaroni And Four Cheeses 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!

Macaroni And Four Cheeses

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions