Four-Cheese Macaroni Recipe

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

Four-Cheese Macaroni Recipe

Read Reviews
4 2 7
Publisher Photo
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 or margarine
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups 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 5-qt. Dutch oven over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Bring to a boil; boil and stir for 2 minutes. Gradually add milk, stirring constantly. Reduce heat to low; add cheeses and stir until melted. Drain macaroni; add to cheese sauce and stir until well 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 or margarine
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups 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 5-qt. Dutch oven over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Bring to a boil; boil and stir for 2 minutes. Gradually add milk, stirring constantly. Reduce heat to low; add cheeses and stir until melted. Drain macaroni; add to cheese sauce and stir until well coated. Yield: 12 servings.
Originally published as Four-Cheese Macaroni in Country April/May 1998, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFour-Cheese Macaroni

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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"

Loading Image