Four Cheese Macaroni and Cheese Recipe - Allrecipes.com
Four Cheese Macaroni and Cheese Recipe
  • READY IN 40 mins

Four Cheese Macaroni and Cheese

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 9 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
  3. 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.
  4. Bake in the preheated oven 20 minutes, or until bubbly and golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Nov 26, 2005

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.

 
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.

 
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.)

 
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.

 
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.

 
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.

 
Apr 06, 2008

I really like this one! So did my husband. Better than from a box and SO easy. Followed recipe and I followed the advice of others and added a little garlic salt to the top (about a tsp). Also put a beaten egg into the 1 cup measuring cup and added milk to fill that ~ wasn't too soupy. Excellent! Wouldn't change a thing. **Update: I've made this like 20 times now for parties/get togethers. It is a hit! Everyone loves it. Goes well with just about anything, but especially cookouts.

 
May 24, 2006

Paula Vaughan

 

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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.

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