READY IN 1 hr

Four Cheese Macaroni Casserole

Read Reviews (94)

"This casserole is quick and easy but full of flavor. Both children and adults love it!" — MSDELENA

Directions

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.
Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.
Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.
Bake in preheated oven for 15 to 25 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 40 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Aug 02, 2006

I do it twice in one week. that gives me liberty to rate it twice, you think? Even more so, because my two-year old and I ate the rest of the leftovers and my husband pouted!! So, I had to make another batch of this yummy dish. I measured my spices this go-round. and used between 1/2 and 3/4 of a teaspoon of the basil and oregano, the full teaspoon of the Italian seasoning and it couldn't have been better. More fetta, less parm. And used two small fresh tomatoes again and layered them in between the macaroni and the layer of cheese on top. I found the first go round that if I mixed the tomatoes in, the macaroni wasn't as gooey/cheesy; it tended to seperate. so, the layering worked PERFECT. Try it! You Won't Be Disappointed.

—Laurin

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Most Helpful Critical Review

Nov 21, 2006

Not too bad....I would add more shredded cheese next time.

—katiebabymama

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129 Ratings

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Oct 26, 2006

I made this and with a few changes it was awesome. I omitted tomatoes and added 1 tin of tomato paste. I just used basil, salt, pepper and nutmeg for seasonings. I added 1.5 cups mozerella 1.5 of cheddar and 1/2 of parmesian. Kids gobbled it up. Thanks

—ALISONINONTARIO

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Jan 31, 2007

I know this may sound weird, but I've never been a fan of rich/super creamy macaroni and cheese. This recipe is exactly what I had been looking for! I made it for my boyfriend and we both thought it was great. I can understand how some people may find it a bit dry, but that's a big part of why I enjoyed it so much. I'll definitely be making this on a regular basis.

—Ser3nity

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Sep 08, 2008

this recipe turned out pretty well, some reviews said it turned out dry so i mixed several ounces of sour cream in with the pasta and it was perfect.

—Casey

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Feb 08, 2007

This was great except it DEFINITELY needs some cream added to make it creamier, it was a bit dry. Makes awesome left overs.

—ASHLEYBEGOOD

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Jan 23, 2007

Excellent dish! I made the following changes: used only one 14.5 oz can of tomatoes, and didn't use italian seasoning (just oregano and basil). I also didn't put the tomatoes in a separate bowl first as the recipe called for...I just added them into the casserole dish and mixed in after the first batch of cheeses. A great twist on regular mac-n-cheese!

—DivaMommy

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Dec 16, 2007

Absolutely amazing, a true keeper! THe first time I made this my husband had 4 servings, no kidding! I do add more cheese & seasonings based on our personal preference & layered the pasta & the tomato mixture as other reviews did. It makes great leftovers too! My husband & I can't get enough of this dish! Thanks for this one!

—Mrs.Pollak06

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Nutrition

Calories
511 kcal
26%

Carbohydrates
47 g
15%

Cholesterol
75 mg
25%

Fat
22.8 g
35%

Fiber
3.3 g
13%

Protein
29.7 g
59%

Sodium
952 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Four Cheese Macaroni Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 511
Calories from Fat: 205

% Daily Value *
Total Fat 22.8g 35 %
** Saturated Fat 14g 70 %
Cholesterol 75mg 25 %
Sodium 952mg 38 %
Potassium 456mg 13 %
Total Carbohydrates 47g 15 %
Dietary Fiber 3.3g 13 %
Protein 29.7g 59 %
** Sugars 5.6g
Vitamin A 16 %
Vitamin C 21 %
Calcium 90 %
Iron 38 %
** Thiamin 64 %
Niacin 85 %
** Vitamin B6 20 %
** Magnesium 24 %
** Folate 83 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.