Recipe by Kim B.
"A savory twist on traditional macaroni and cheese made with multiple cheeses for layers of cheese flavor in every bite."
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1 (16 ounce) package
shredded mozzarella cheese
shredded Swiss cheese
grated Parmesan cheese
shredded provolone cheese
chopped fresh parsley
dried Italian seasoning
Unlike many people that review recipes, I made this one just like it said and it was wonderful! I took it to a church potluck and it quickly dissapeared! The ricotta and Italian seasoning really made this a great dish- I will make this again!
I love pasta and love cheese, so I figured this one would be excellent with my love of cheese. My husband and I thought it was very dry and bland. I was shocked, i wanted the cheese to be melting in your mouth and I found myself putting a ton of salt on it to get some taste. To bad, it looked good.
LOVED IT!! Made it for my boyfriend and his roomate. They both had 3 helpings...needless to say they enjoyed it as well. I would have made it as is, but i wanted some cheddar in this dish in a bad way. I substituted the swiss for sharp cheddar and used dried parsley and it turned out amazing!! I also added extra cheese to the top for that extra crisp top!! TRY IT!
This was so good. My husband and I were pleasantly surprised the this version of macaroni. (I'm always struggling to find a really good mac and cheese recipe.) I used monterey jack cheese instead of provolone just cause that's what I had. Also, did not have heavy cream...instead made a roux with butter flour and milk. I combined butter and homemade bread crumbs from a regular loaf of bread and spread them on top of the dish before baking. This was so delicious! Thank you for this one.
VERY GOOD!!! i did however wanted a little more edge so i took the prov. cheese out and put extra sharp white cheddar... very good substitution! i made it with some wings i like to make and it was a total winner!
I like the cheesiness of the recipe, I'll add more sour cream & ricotta the next time. also I used Parmesan, mozzarella & cheddar cheese. Will have to get to the grocery before the deli closes to get shredded provolone.
Yummy! It's a little dry, but I like the chewiness of the cheese. Next time I will probably add a little more cream than the recipe states. The Italian seasoning give it an interesting taste. Will definitely make again.
My husband thought this was absolutely fantastic!! If you do not love cheese this is not the recipe for you. Had to make a couple adjustments because of the things I had on hand. Used 1 cup each of the following cheeses: Swiss, mozzarella, parmesean, provolone, cheddar, and farmers cheese. Had to leave out the ricotta b/c my husband doesn't care for it. Also added italian bread crumbs to the top while I broiled it. This tastes exactly like cheesy breadsticks. My kids could not get enough of it! Thanks for the great recipe. I think I'm going to have to make this and bring it to my grandma's for Thanksgiving.
* Percent Daily Values are based on a 2,000 calorie diet.
Wisconsin Five-Cheese Bake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 146
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