Wisconsin Five-Cheese Bake

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READY IN 25 mins

Wisconsin Five-Cheese Bake

Read Reviews (73)

"A savory twist on traditional macaroni and cheese made with multiple cheeses for layers of cheese flavor in every bite." — Kim B.

Directions

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.
In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning and garlic salt.
Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it's better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.
Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 05, 2008

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!

—Leah

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Most Helpful Critical Review

Nov 18, 2008

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.

—got wine

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89 Ratings

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Aug 11, 2008

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!

—Gina Bear

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Jul 06, 2008

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.

—luv4fae

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Feb 02, 2009

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!

—Tiff (new mom!)

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Aug 18, 2009

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.

—Darlyn22

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Aug 12, 2009

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.

—KRISTARAE

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Nov 26, 2008

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.

—Teresa Bullock

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Nutrition

Calories
342 kcal
17%

Carbohydrates
31.4 g
10%

Cholesterol
49 mg
16%

Fat
16.2 g
25%

Fiber
1.7 g
7%

Protein
17.2 g
34%

Sodium
372 mg
15%

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

Nutritional Information

Wisconsin Five-Cheese Bake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 342
Calories from Fat: 146

% Daily Value *
Total Fat 16.2g 25 %
Saturated Fat 9.8g 49 %
Cholesterol 49mg 16 %
Sodium 372mg 15 %
Potassium 117mg 3 %
Total Carbohydrates 31.4g 10 %
Dietary Fiber 1.7g 7 %
Protein 17.2g 34 %
** Sugars 0.9g
Vitamin A 10 %
Vitamin C < 1 %
Calcium 44 %
Iron 15 %
** Thiamin 21 %
Niacin 41 %
Vitamin B6 5 %
Magnesium 11 %
Folate 42 %

* 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.