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READY IN 40 mins

Four Cheese Macaroni and Cheese

Read Reviews (110)

"This is a layered four cheese recipe that my very good friend gave me. She knew I didn't like to cook and this was pretty simple to do. Now I make this dish every Thanksgiving." — Susan G.

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Original recipe makes 9 servings Change Servings

1/2 (8 ounce) package elbow macaroni
1 cup shredded sharp Cheddar cheese
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese

1 cup shredded Colby-Monterey Jack cheese
1 egg, beaten
1 cup milk

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Directions

Bring a large saucepan of lightly salted water to a boil. Place macaroni in the saucepan and cook for 8 to 10 minutes, or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
Spread the Cheddar cheese over the bottom of the baking dish. Top with a thin layer of macaroni. Top macaroni with Provolone cheese, another layer of macaroni, a layer of mozzarella and a third layer of macaroni. Top with a layer of Colby-Monterey Jack cheese. Pour the egg over all, followed by the milk.
Bake in the preheated oven 20 minutes, or until bubbly and golden brown.

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PREP 20 mins
COOK 20 mins
READY IN 40 mins

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This is absolutely my FAVORITE mac & cheese recipe. I've given it to countless friends & family members and all of them have fallen in love with it as well. I did want to add that I put the egg in a measuring cup, beat it, and then added the milk to measure one cup because there was a lot of milk left in the bottom when I made it the first time. I seemed a little soupy to me. Now it's perfection every time. Thanks so much for posting this recipe.

—SNIFFLES01

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Most Helpful Critical Review

Dec 16, 2005

Something about this recipe isn't right ... I baked for about 22 minutes and it was extremely runny. I don't think an entire cup of milk is needed; Next time I'd use only 1/4 to 1/2 a cup if any at all.

—Vickie F.

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150 Ratings

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Nov 27, 2006

Loved it! I must have tried a dozen mac and cheese recipes, but will make this from now on. I took the advice of others and added a teaspoon of garlic salt; also, I used 2 eggs because I like a firmer mac and cheese casserole. I used a whole 8 oz. package of macaroni and it was perfect. Maybe there was a typo error, and the writer meant to use 8 ounces of macaroni (1/2 of a 1 pound package.)

—NANCY99

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Jul 17, 2004

This was great! Next time I will have to increase the macaroni if I use this much cheese. Also, I mixed the eggs and milk together before pouring it over the macaroni.

—readernut

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Oct 07, 2006

My family loved this recipe! I baked it for 20 minutes, then stirred it up, added a little more cheese to the top, and baked it for about 5 more minutes. Next time I will combine the milk and egg as suggested.

—bubluklog

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Dec 28, 2006

Wow! If you are looking for a scrumptious mac and cheese, this is the one! It is a great baked dish, not too mushy like some of the others. I added about 2 spoonfuls of Italian bread crumbs on the top about the last 10 minutes, and that added a great punch to it.

—Dana in Orl

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May 24, 2006

Paula Vaughan

—Paula Vaughan

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Nov 24, 2002

Not very creamy, but very good. I added bell pepper, onion, and ham to it.

—PASSDIVER

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Nutrition

Calories
260 kcal
13%

Carbohydrates
11.9 g
4%

Cholesterol
72 mg
24%

Fat
16.2 g
25%

Fiber
0.4 g
2%

Protein
16.5 g
33%

Sodium
420 mg
17%

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

Nutritional Information

Four Cheese Macaroni and Cheese

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 260
Calories from Fat: 146

% Daily Value *
Total Fat 16.2g 25 %
Saturated Fat 10.4g 52 %
Cholesterol 72mg 24 %
Sodium 420mg 17 %
** Potassium 119mg 3 %
Total Carbohydrates 11.9g 4 %
Dietary Fiber 0.4g 2 %
Protein 16.5g 33 %
Sugars 1.9g
Vitamin A 8 %
Vitamin C < 1 %
Calcium 42 %
Iron 7 %
** Thiamin 15 %
** Niacin 28 %
** Vitamin B6 4 %
** Magnesium 7 %
** Folate 21 %

* 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.