Marsala Macaroni and Four-Cheese Casserole Recipe

Name: Marsala Macaroni and Four-Cheese Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Elbow Macaroni; ⅓ cups Unsalted Butter; 1 whole Medium Onion, Chopped Fine; 1/2 teaspoons Minced Garlic; ⅓ cups All-purpose Flour; 3/4 cups Marsala Cooking Wine; 2 cups Milk (2% Or Whole); 2 cups Half-and-half; 1/2 teaspoons Salt; 1 teaspoon Chipotle Chile Pepper; 3/4 cups Cheddar Cheese, Shredded, Divided; 1/2 cups Feta Cheese, Basil And Tomato Flavored; 1/2 cups Smoked Gouda Cheese, Shredded; 3/4 cups Grated Parmesan Cheese; 6 slices Bacon, Cooked Crisp; 1/2 cups Panko (Japanese Bread Crumbs)

Servings: persons

1 pound Elbow Macaroni
⅓ cups Unsalted Butter
1 whole Medium Onion, Chopped Fine
1/2 teaspoons Minced Garlic
⅓ cups All-purpose Flour
3/4 cups Marsala Cooking Wine
2 cups Milk (2% Or Whole)
2 cups Half-and-half
1/2 teaspoons Salt
1 teaspoon Chipotle Chile Pepper
3/4 cups Cheddar Cheese, Shredded, Divided
1/2 cups Feta Cheese, Basil And Tomato Flavored
1/2 cups Smoked Gouda Cheese, Shredded
3/4 cups Grated Parmesan Cheese
6 slices Bacon, Cooked Crisp
1/2 cups Panko (Japanese Bread Crumbs)

1
1.
2
Cook macaroni according to package directions.
3
Drain.
4
2.
5
In a large pot, heat butter over medium heat.
6
Add chopped onion and cook 4 to 6 minutes or until nicely browned; stir in garlic and cook an additional minute.
7
Stir in flour until blended; gradually stir in wine.
8
3.
9
Add milk, half-and-half, salt and chipotle pepper.
10
Bring to boil, stirring constantly until thickened, about 2 minutes.
11
4.
12
Reduce heat to medium-low.
13
Stir in cheeses, leaving out 1/4 cup of the shredded cheddar for the topping.
14
Remove from heat.
15
Stir in macaroni.
16
Pour into a 9 x 13 greased baking dish.
17
5.
18
Top with crumbled bacon.
19
Sprinkle with remaining 1/4 cup shredded cheddar cheese and panko bread crumbs.
20
Baked uncovered at 375 degrees F for 25 minutes or until lightly browned.
21
Note: Marsala cooking wine can be found in the vinegar section and same area as cooking sherry.

826

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

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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: 1 pound Elbow Macaroni, ⅓ cups Unsalted Butter, 1 whole Medium Onion, Chopped Fine, 1/2 teaspoons Minced Garlic, and more.

Yes, Marsala Macaroni and Four-Cheese Casserole 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!

Marsala Macaroni and Four-Cheese Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions