Four-Cheese Macaroni Recipe

4 2 7
Four-Cheese Macaroni Recipe
Four-Cheese Macaroni Recipe photo by Taste of Home
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Four-Cheese Macaroni Recipe

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4 2 7
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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
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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.
Originally published as Four-Cheese Macaroni in Country April/May 1998, p51

Nutritional Facts

1 cup: 368 calories, 18g fat (12g saturated fat), 58mg cholesterol, 458mg sodium, 34g carbohydrate (5g sugars, 1g fiber), 18g protein.

  • 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
  1. 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.
  2. Reduce heat to low; stir in cheeses until melted. Drain macaroni; add to cheese sauce and stir until coated. Yield: 12 servings.
Originally published as Four-Cheese Macaroni in Country April/May 1998, p51

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Reviews forFour-Cheese Macaroni

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DebHoldridge User ID: 1626366 47113
Reviewed Sep. 30, 2014

"This is most definitely NOT gross! The blue cheese gives it a sharper taste but not too sharp. LOVE this!"

MY REVIEW
concha1 User ID: 6417566 22069
Reviewed Dec. 23, 2011

"it was gross"

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