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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    12 servings


  • 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 shredded cheddar cheese
  • 1-1/2 cups 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.
Nutrition Facts
1 cup: 368 calories, 18g fat (12g saturated fat), 58mg cholesterol, 458mg sodium, 34g carbohydrate (5g sugars, 1g fiber), 18g protein.

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Average Rating:
  • bicktasw
    Jan 26, 2020

    I made this macaroni and cheese for a small get-together and it was LOVED by all! The blue cheese added a pleasant "tang" but I also added 1 teaspoon dried onion flakes and 1/2 teaspoon dry mustard since we like those flavors in our mac 'n cheese. I also added about 1/3 cup more milk than called for. All in all ....... this is a very tasty mac 'n cheese ...... I give it five stars for sure!

  • Venki
    Oct 9, 2019

    good recipe

  • DebHoldridge
    Sep 30, 2014

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

  • concha1
    Dec 23, 2011

    it was gross