Four Cheese Macaroni Casserole Recipe -
Four Cheese Macaroni Casserole Recipe
  • READY IN 1 hr

Four Cheese Macaroni Casserole

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.
  4. 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.
  5. Bake in preheated oven for 15 to 25 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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.

Most Helpful Critical Review
Nov 21, 2006

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

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

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.

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.

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!

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.

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!


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  • 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
  • 887 mg
  • 35%

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

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