Four Cheese Macaroni Casserole

Four Cheese Macaroni Casserole

MSDELENA

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

1 h servings 511 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 887 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

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

Reviews

Read all reviews 99
  1. 139 Ratings

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Most helpful positive review

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 ma...

Most helpful critical review

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

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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 ma...

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 ...

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 though...

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.

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 bo...

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

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 ...

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

Pretty tasty recipe. My pre-teens gobbled this down. A bit reminiscent of Macaroni Grill with the addition of tomatoes and Italian spices. I'll be making this one again.

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