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Four-Cheese Macaroni

 Four-Cheese Macaroni
I adapted this recipe from one a friend gave to me. It has a distinctive blue cheese taste and is very filling. I like to serve it with chicken. —Darlene Marturano, W. Suffield, Connecticut
12 ServingsPrep/Total Time: 20 min.


  • 1 package (16 ounces) elbow macaroni
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups 2% milk
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1-1/2 cups (6 ounces) shredded Swiss cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 cup grated Parmesan cheese


  • Cook macaroni according to package directions. Meanwhile, in a Dutch
  • oven, melt butter over medium heat. Stir in flour, salt and pepper
  • until smooth; gradually whisk in milk. Bring to a boil, stirring
  • constantly; cook and stir 2 minutes or until thickened.
  • Reduce heat to low; stir in cheeses until melted. Drain macaroni; add
  • to cheese sauce and stir until coated. Yield: 12 servings.
Nutritional Facts: 1 serving (1 cup) equals 368 calories, 18 g fat (12 g saturated fat), 58 mg cholesterol, 458 mg sodium, 34 g carbohydrate, 1 g fiber, 18 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Four-Cheese Macaroni (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.