four cheese macaroni and cheese

four cheese macaroni and cheese
  • 1/2 (8 ounce) package elbow macaroni
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup shredded provolone cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Colby-Monterey Jack cheese
  • 1 egg, beaten
  • 1 cup milk



  1. Bring a large saucepan of lightly salted water to a boil. Place macaroni in the saucepan and cook for 8 to 10 minutes, or until al dente; drain.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
  3. Spread the Cheddar cheese over the bottom of the baking dish. Top with a thin layer of macaroni. Top macaroni with Provolone cheese, another layer of macaroni, a layer of mozzarella and a third layer of macaroni. Top with a layer of Colby-Monterey Jack cheese. Pour the egg over all, followed by the milk.
  4. Bake in the preheated oven 20 minutes, or until bubbly and golden brown.

03/15/2017
four cheese macaroni and cheese, Baked Macaroni and Cheese recipe PT15M PT1H 5 455 calories
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