Recipe by MSDELENA
"This casserole is quick and easy but full of flavor. Both children and adults love it!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (28 ounce) can
whole peeled tomatoes, drained and chopped
salt and pepper to taste
1 1/2 cups
grated Cheddar cheese
1 1/2 cups
shredded mozzarella cheese
freshly grated Parmesan cheese
crumbled feta cheese
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.
Not too bad....I would add more shredded cheese next time.
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
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.
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 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!
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 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!
* Percent Daily Values are based on a 2,000 calorie diet.
Four Cheese Macaroni Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 511
** Calories from Fat: 205
We have over 100 cucumber salads to help you keep your cool.
Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
What's cooking in Westminster? This fiery Southwestern Macaroni and Cheese.
See how to make Thomas Jefferson’s favorite comfort food.
Chef John's decadent dish of Lobster Mac and Cheese is WAY easier than it looks!