Best 11 4 Cheese Baked Macaroni Italian Style Recipes

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Are you looking for a delectable and authentic Italian-style 4 cheese baked macaroni recipe? This classic dish combines the richness and flavor of four different cheeses, melted together with tender macaroni and a creamy, flavorful sauce. Whether you're hosting a special occasion or seeking a comforting meal, this baked macaroni is sure to satisfy your cravings. Let's dive into the world of Italian cuisine and explore the magic of 4 cheese baked macaroni, so you can create a masterpiece in your own kitchen.

Let's cook with our recipes!

FOUR-CHEESE BAKED MACARONI



Four-Cheese Baked Macaroni image

Perfect for those backyard buffets or family reunions. This "mac and cheese" goes three cheeses better than usual; beyond cheddar, it has mozzarella, Jarlsberg, and Parmesan. Assemble whenever your schedule allows; just allow extra baking time if the casserole goes straight from the fridge to oven.

Provided by Alan in SW Florida

Categories     Lunch/Snacks

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

1 lb rotelle pasta (or other corkscrew type pasta)
2 cups shredded sharp cheddar cheese (8 ounces)
1 cup shredded mozzarella cheese (4 ounces)
1/2 cup shredded jarlsberg cheese (2 ounces)
1/2 cup grated parmesan cheese
1/4 cup unsalted butter (1/2 stick)
1/4 cup all-purpose flour
4 cups milk
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground red pepper (cayenne)
2 large ripe tomatoes, cored and thinly sliced

Steps:

  • Heat oven to 350 degrees Fahrenheit. Coat bottom and sides of a 13x9x2-inch glass baking dish with nonstick vegetable-oil cooking spray.
  • Cook rotelli pasta in a large pot of lightly salted boiling water following the package directions. Drain the pasta well.
  • Meanwhile, mix together the shredded cheddar, mozzarella, and Jarlsberg cheeses and the grated Parmesan cheese in a large bowl.
  • Over medium heat, melt the butter in the pot in which the pasta was cooked. Whisk the flour into the melted butter until well blended; continue to cook, whisking constantly, for 2 minutes to eliminate flour taste. Whisk in 1 cup of the milk until well blended. Gradually whisk in the remaining milk, 1 cup at a time, whisking after each addition until well blended. Stir in the salt, nutmeg, and ground red pepper. Bring the mixture to simmering; cook, whisking constantly, until thickened and smooth, about 2 minutes. Remove saucepan from heat. Stir in 2 cups of the cheese mixture, whisking until the sauce is very smooth.
  • Add the cooked pasta to the cheese sauce in the pot; toss together until well blended.
  • Sprinkle 1/2 cup of the remaining cheese mixture evenly over the bottom of the prepared baking dish. Spoon half of the pasta mixture into the baking dish, spreading evenly. Sprinkle 1 cup of the cheese mixture over the pasta. Spoon the remaining pasta mixture over the cheese mixture. Sprinkle the remaining cheese mixture over the top of pasta. Arrange sliced tomatoes over top of casserole.
  • Bake the macaroni and cheese in the preheated 350 degree oven for 45 minutes or until the top of the macaroni is lightly golden. Let dish stand for at least 10 minutes before serving.

4 CHEESE BAKED MACARONI



4 Cheese Baked Macaroni image

I was looking for another type of macaroni and cheese dish and came across this one from Emeril Lagasse. I haven't made it yet but plan on trying it out on my crew at Thanksgiving. What's not to like about Cream and Cheese - the epitome of comfort food.

Provided by Luby Luby Luby

Categories     Cheese

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

4 tablespoons butter
2 tablespoons butter
1 tablespoon butter
4 tablespoons flour
2 cups half-and-half
3/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon hot sauce
8 1/2 ounces grated parmigiano-reggiano cheese (about 2 cups)
1 lb elbow macaroni
1/2 teaspoon minced garlic
4 ounces grated cheddar cheese
4 ounces grated Fontina cheese
4 ounces grated gruyere cheese
1/4 cup fresh breadcrumb
1/2 teaspoon spice essence (Emeril Lagasse's Essence)

Steps:

  • In a heavy medium saucepan melt 4 tablespoons butter over low heat.
  • Add the flour and stir to combine.
  • Cook, stirring constantly for 3 minutes.
  • Increase the heat to medium and whisk in the half& half a little at a time.
  • Cook until thickened, about 4 or 5 minutes, stirring often.
  • Remove from heat, season with salt, pepper, hot sauce and 4 ounces of the grated parmesean cheese.
  • Stir until the cheese melts and is smooth.
  • Cover and set aside.
  • Preheat the oven to 350 degrees.
  • Fill a large pot with water, cover and bring to a boil over high heat.
  • Add salt to taste and add the macaroni, stirring.
  • Return to a boil and cook for about 5 minutes or until very al dente (slightly undercooked).
  • Drain in a colander and return the macaroni to the pot.
  • Add 2 tablespoons butter and the garlic and stir to combine.
  • Add the white sauce and stir until well mixed then set aside.
  • Using the remaining tablespoon of butter, grease a 3 quart casserole or baking dish and set aside.
  • In a large bowl combine 4 ounces of the remaining parmesean cheese, cheddar, fontina and gruyere cheeses, tossing to combine.
  • Place 1/3 of the macaroni in the bottom of the prepared casserole dish.
  • Top with 1/3 of the mixed cheeses.
  • Top with another 1/3 of the macaroni and another 1/3 of the cheese mixture.
  • Repeat with the remaining macaroni and cheese mixture.
  • In a small bowl combine the bread crumbs, the remaining 1/2 ounce of grated parmesean cheese and the Essence.
  • Sprinkle this over the top of the macaroni and cheese.
  • Bake 40 to 45 minutes or until the macaroni and cheese is bubbly and hot and the top is golden brown.
  • Remove from oven and let sit for 5 minutes before serving.

4 CHEESE BAKED MACARONI - ITALIAN STYLE



4 Cheese Baked Macaroni - Italian Style image

Make and share this 4 Cheese Baked Macaroni - Italian Style recipe from Food.com.

Provided by msintrepid

Categories     Cheese

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup Italian style breadcrumbs
1/2 cup grated parmesan cheese
2 tablespoons fresh Italian parsley, minced
1 tablespoon dried oregano
salt and pepper
1/8 teaspoon cayenne pepper
2 1/2 cups half-and-half
12 ounces penne or 12 ounces farfalle pasta
6 tablespoons unsalted butter
1 medium onion, minced
1 clove garlic, minced
2 tablespoons flour
1 cup provolone cheese, grated
1 cup bel paese cheese or 1 cup gorgonzola, grated
2 cups Fontina cheese, grated

Steps:

  • Pre-heat oven to 375.
  • Mix first 4 ingredients with a pinch of salt and pepper in a bowl; set aside.
  • Cook Pasta al dente, drain and rinse under cold water.
  • Set pasta aside.
  • Heat 4 Tablespoons of the butter, add onions and saute, stirring until onions are translucent.
  • Add garlic, stir until garlic is fragrant.
  • Add flour; lower heat and cook, stirring frequently.
  • Add half and half a 1/2 cup at a time, stirring after each addition, until sauce thickens.
  • Stir in the cheeses, saving 1 cup of the Fontina.
  • Simmer until cheese is melted and sauce is creamy.
  • Taste and adjust salt and pepper.
  • Add Cayenne.
  • Use cooking spray to coat casserole- you should need about a 3 qt size.
  • Place pasta in casserole.
  • Top with sauce, stir to distribute evenly.
  • Place reserved fontina on top.
  • Sprinkle bread crumbs.
  • Dot with remaining butter.
  • Bake 40 minutes, until top is brown and it's bubbly.

ITALIAN-STYLE MACARONI AND CHEESE



Italian-style Macaroni and Cheese image

Provided by Sandra Lee

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 3

1 package macaroni and cheese mix
2 tablespoons butter
1 cup Italian-style bread crumbs

Steps:

  • Preheat oven to 350 degrees F.
  • Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish.
  • Melt butter in a medium bowl on low power in the microwave. Add bread crumbs to bowl and toss to combine with butter. Sprinkle bread crumb mixture over top of macaroni and cheese. Place in oven and bake for 10 to 15 minutes, or until browned on top.

MACARONI WITH 4 CHEESES!



Macaroni with 4 Cheeses! image

In this episode, chef Emeril does what he does best: comfort food kicked up yet another notch! Chef Emeril revisits a couple of classic comfort food dishes, Emeril-style!

Provided by Emeril Lagasse

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

1/2 teaspoon minced garlic
4 ounces grated cheddar cheese
4 ounces grated fontina cheese
4 ounces grated gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon Essence or Creole Seasoning
4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
4 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Emeril's Red Hot Sauce
8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups)
1 pound elbow macaroni

Steps:

  • In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
  • Preheat the oven to 350 degrees F.
  • Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.
  • Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.
  • In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.
  • Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence and toss to combine. Sprinkle this over the top of the macaroni and cheese.
  • Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.

GOURMET FOUR CHEESE MACARONI AND CHEESE



Gourmet Four Cheese Macaroni and Cheese image

When a recipe is SO good that it haunts your memory for over 40 years, you know it had to be good! As a young bride, I made this macaroni and cheese dish from a requested recipe from Bon Appetit magazine. Sadly, if I saved the recipe, it was lost along the years of moving. After the Internet, I searched, in vain, for this recipe for years, until I discovered 3/4's of it in a women's magazine. With the help of many Zaar members that helped me find the missing cheese that was needed, I now have the long lost recipe and the ability to make it again and again for an entire new generation of friends and family! This is NOT meant to be an everyday mac & cheese. It's great comfort food when you want to celebrate something special: a good grade, a birthday, or an "I love you!" kinda day. Don't skimp on the cheeses; they will be slightly costly. But, the end result is Oh So Good ! You will not be disappointed in the complex flavours of this simple dish, with a twist.

Provided by The_Swedish_Chef

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1 lb rotelle pasta (They look like wagon wheels)
3/4 lb sharp cheddar cheese, shredded (I used an aged 5 year old variety)
1/2 lb gruyere cheese, shredded
1/2 cup asiago cheese, shredded
1/2 cup Fontina cheese, shredded
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk (I used 2%)
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon dried mustard
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cayenne pepper
1 cup panko breadcrumbs (Japanese Bread Crumbs)

Steps:

  • PLEASE NOTE: This is a BAKED macaroni and cheese, therefore, it will NOT turn out with a lot of extra cheesy sauce asis absorbed into the pasta while baking. If you require an extra saucy mac & cheese, just reduce the amount of pasta you place into the dish or make more sauce so it is creamier. Thanks so much for making this dish; I hope you enjoy it! :).
  • Heat oven to 350 degrees. Coat a 3 quart rectangular baking dish with non-stick spray. Bring a large pot of lightly salted water to boiling.
  • Toss all the shredded cheeses together in a large bowl, set aside.
  • Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly.
  • In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne.
  • Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat.
  • Once water boils, add pasta. Cook until your desired doneness, then drain. In the pasta container, stir together the cooked pasta and cheese sauce.
  • Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese.
  • Add 1 cup of Japanese Panko Bread crumbs to the top of mixture.
  • Bake at 350 degrees for 30 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly. Cool slightly before serving.

ITALIAN THREE-CHEESE MACARONI



Italian Three-Cheese Macaroni image

My husband is a self-proclaimed mac-and-cheese connoisseur and says that this is his favorite version. The Italian seasoning and tomatoes really complement the pasta and cheeses. -Adriane Mummert, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings (1 cup each).

Number Of Ingredients 13

4 cups uncooked elbow macaroni
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon pepper
4 cups 2% milk
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups shredded part-skim mozzarella cheese
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

  • Cook macaroni according to package directions., Meanwhile, preheat oven to 350°. In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; stir in cheddar and Parmesan cheeses until melted. Drain macaroni., Spread 1 cup cheese sauce in a greased 13x9-in. baking pan. Layer with half of macaroni, tomatoes and cheese sauce. Repeat layers. Sprinkle with mozzarella cheese. Combine bread crumbs and butter; sprinkle over top., Cover and bake 40 minutes. Uncover and bake 10-15 minutes longer or until golden brown and bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 402 calories, Fat 23g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 763mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 2g fiber), Protein 17g protein.

ITALIAN BAKED MACARONI AND CHEESE



Italian Baked Macaroni and Cheese image

Boy! There sure are alot of recipes on Zaar for mac and cheese! Well, here is another one for the collection. :)

Provided by Chef Kiddle

Categories     Cheese

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 12

2 teaspoons salt (heaping)
8 ounces macaroni
4 1/2 tablespoons butter (unsalted)
1 yellow onion (small and minced)
2 tablespoons flour (all-purpose)
2 cups milk
black pepper
1 pinch nutmeg
1/8 teaspoon cayenne pepper
2 tablespoons Italian breadcrumbs
1 1/4 cups cheddar cheese (sharp, grated)
1 cup asiago cheese (grated)

Steps:

  • Preheat oven to 350 degrees.
  • In a large pot, bring 3 quarts of water to a boil. Add the salt and macaroni. Cook pasta al dente. Drain and set aside.
  • In a large saucepan, heat 3 tablespoons butter over low heat. Add onion and saute until soft. Add flour and cook for 3 minutes, stirring the whole time. Add the milk. Season with salt and black pepper. Cook over medium heat, stirring constantly, until the mixture begins to bubble. Simmer 2 minutes. Remove from heat and add nutmeg, cayenne, and 2 cups of the cheeses. Stir and add macaroni. Mix well.
  • Pour the macaroni mixture into a baking dish about 8 by 8 inches in size and sprinkle with the remaining cheeses. Sprinkle with breadcrumbs and dot with the remaining butter. Bake in oven for 25 minutes or until top is browned.

Nutrition Facts : Calories 1173.7, Fat 60.5, SaturatedFat 37.3, Cholesterol 177.1, Sodium 3207.1, Carbohydrate 114.1, Fiber 5, Sugar 5.2, Protein 43.1

FOUR CHEESE MACARONI CASSEROLE



Four Cheese Macaroni Casserole image

This casserole is quick and easy but full of flavor. Both children and adults love it!

Provided by MSDELENA

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h

Yield 6

Number Of Ingredients 10

3 cups uncooked macaroni
1 (28 ounce) can whole peeled tomatoes, drained and chopped
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon basil
salt and pepper to taste
1 ½ cups grated Cheddar cheese
1 ½ cups shredded mozzarella cheese
¾ cup freshly grated Parmesan cheese
¼ cup crumbled feta cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.
  • Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.
  • Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.
  • Bake in preheated oven for 15 to 25 minutes.

Nutrition Facts : Calories 511.3 calories, Carbohydrate 47 g, Cholesterol 74.6 mg, Fat 22.8 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 14 g, Sodium 887.5 mg, Sugar 5.6 g

SMOKY FOUR CHEESE MACARONI BAKE



Smoky Four Cheese Macaroni Bake image

This rich macaroni combines the savory flavors of Swiss, Monterey Jack, sharp Cheddar, and Parmesan cheeses along with sauteed garlic and onion to make a creamy sauce to die for. Add a little liquid smoke for a, well, smoky taste.

Provided by eshel

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h40m

Yield 8

Number Of Ingredients 17

1 (12 ounce) package macaroni
¼ cup butter
½ cup minced onion
1 ½ tablespoons minced garlic
¼ cup all-purpose flour
½ cup half-and-half cream
1 ½ cups milk
½ teaspoon dry mustard powder
½ teaspoon liquid smoke flavoring
1 cup grated Parmesan cheese
1 (8 ounce) package cream cheese, cubed
1 cup shredded Swiss cheese
2 cups shredded Monterey Jack cheese
⅓ cup shredded sharp Cheddar cheese
salt and pepper to taste
½ cup bread crumbs
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the onion, and cook for 3 minutes until it begins to soften. Add the garlic, and continue cooking until the onion has softened and turned translucent, about 2 minutes more. Slowly stir in the flour, and cook, stirring constantly for 5 minutes.
  • Stir in the half-and-half and milk, and bring to a simmer. Reduce heat to medium-low and stir in mustard powder and liquid smoke; simmer for 10 minutes, stirring occasionally. Add 1 cup of Parmesan cheese, along with the cream cheese, Swiss, Monterey Jack, and Cheddar cheeses; stir until melted. Season to taste with salt and pepper, then stir in the drained macaroni noodles. Pour into the prepared baking dish. Sprinkle the remaining 1/2 cup of Parmesan cheese and breadcrumbs over the macaroni
  • Bake in preheated oven until bubbly and brown, about 30 minutes. Remove from the oven and allow to stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 638.2 calories, Carbohydrate 45.9 g, Cholesterol 111 mg, Fat 37.7 g, Fiber 2 g, Protein 28.7 g, SaturatedFat 23.1 g, Sodium 656.7 mg, Sugar 4.7 g

FOUR-CHEESE MACARONI



Four-Cheese Macaroni image

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

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 10

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

Steps:

  • 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 : Calories 508 calories, Fat 23g fat (13g saturated fat), Cholesterol 65mg cholesterol, Sodium 603mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 2g fiber), Protein 26g protein.

Tips:

  • To ensure a creamy and flavorful sauce, use a combination of cheeses that melt well, such as mozzarella, cheddar, Parmesan, and fontina.
  • For a crispy macaroni, cook it al dente before baking. This will prevent it from becoming mushy.
  • Don't be afraid to experiment with different seasonings and herbs. Italian seasoning, garlic powder, and onion powder are all great additions to this dish.
  • If you want a vegetarian version of this recipe, simply omit the ground beef.
  • Serve this dish with a side salad or roasted vegetables for a complete meal.

Conclusion:

Four Cheese Baked Macaroni Italian Style is a classic comfort food dish that is sure to please everyone at the table. It is easy to make and can be customized to your liking. Whether you serve it as a main course or a side dish, this dish is sure to be a hit.

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