A savory twist on traditional macaroni and cheese made with multiple cheeses for layers of cheese flavor in every bite.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
12
Yield:
1 - 9x13 inch dish
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.

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  • In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning and garlic salt.

  • Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it's better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.

  • Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top.

Nutrition Facts

328 calories; protein 16g 32% DV; carbohydrates 30.8g 10% DV; fat 15.4g 24% DV; cholesterol 45.6mg 15% DV; sodium 359.3mg 14% DV. Full Nutrition

Reviews (142)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/05/2008
Unlike many people that review recipes, I made this one just like it said and it was wonderful! I took it to a church potluck and it quickly dissapeared! The ricotta and Italian seasoning really made this a great dish- I will make this again! Read More
(184)

Most helpful critical review

Rating: 2 stars
11/18/2008
I love pasta and love cheese so I figured this one would be excellent with my love of cheese. My husband and I thought it was very dry and bland. I was shocked i wanted the cheese to be melting in your mouth and I found myself putting a ton of salt on it to get some taste. To bad it looked good. Read More
(38)
188 Ratings
  • 5 star values: 112
  • 4 star values: 41
  • 3 star values: 16
  • 2 star values: 8
  • 1 star values: 11
Rating: 5 stars
08/05/2008
Unlike many people that review recipes, I made this one just like it said and it was wonderful! I took it to a church potluck and it quickly dissapeared! The ricotta and Italian seasoning really made this a great dish- I will make this again! Read More
(184)
Rating: 5 stars
08/11/2008
LOVED IT!! Made it for my boyfriend and his roomate. They both had 3 helpings...needless to say they enjoyed it as well. I would have made it as is but i wanted some cheddar in this dish in a bad way. I substituted the swiss for sharp cheddar and used dried parsley and it turned out amazing!! I also added extra cheese to the top for that extra crisp top!! TRY IT! Read More
(76)
Rating: 5 stars
07/06/2008
This was so good. My husband and I were pleasantly surprised the this version of macaroni. (I'm always struggling to find a really good mac and cheese recipe.) I used monterey jack cheese instead of provolone just cause that's what I had. Also, did not have heavy cream...instead made a roux with butter flour and milk. I combined butter and homemade bread crumbs from a regular loaf of bread and spread them on top of the dish before baking. This was so delicious! Thank you for this one. Read More
(71)
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Rating: 2 stars
11/18/2008
I love pasta and love cheese so I figured this one would be excellent with my love of cheese. My husband and I thought it was very dry and bland. I was shocked i wanted the cheese to be melting in your mouth and I found myself putting a ton of salt on it to get some taste. To bad it looked good. Read More
(38)
Rating: 4 stars
12/27/2010
This is an amazing base recipe. I have made variations on this several times (the original was a little bland for me). All my family and friends are mac & cheese lovers and this recipe seems to come out on top out of all the ones I have tried. I change up the cheeses and use whatever cheese appeals to me on that day/whatever is in the fridge, usually starting with a six-cheese Italian blend and a sharp cheddar. I sometimes will grate in some extra-sharp cheddar as well. Some asiago gives it some nice kick. I have used Monterey Jack as well. All in all, I try to get about 6 cups of shredded cheese in there (2 more cups than the recipe specifies) to make it super gooey and cheesy. To the ricotta mixture (the genius part of this recipe that makes it so creamy and wonderful), I throw in a little cayenne pepper, as well as extra amounts of the other seasonings to my taste. I omit the parsley and grind in a little salt and pepper. I have also substituted plain greek yogurt for the sour cream. On top, I throw some plain or Italian panko and an additional layer of cheese. Delicious!!! Oh, and I also use cavatappi or cellentani instead of the elbows, but that's pure preference :) Read More
(37)
Rating: 4 stars
02/02/2009
VERY GOOD!!! i did however wanted a little more edge so i took the prov. cheese out and put extra sharp white cheddar... very good substitution! i made it with some wings i like to make and it was a total winner! Read More
(31)
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Rating: 4 stars
08/18/2009
I like the cheesiness of the recipe I'll add more sour cream & ricotta the next time. also I used Parmesan mozzarella & cheddar cheese. Will have to get to the grocery before the deli closes to get shredded provolone. Read More
(27)
Rating: 4 stars
08/12/2009
Yummy! It's a little dry but I like the chewiness of the cheese. Next time I will probably add a little more cream than the recipe states. The Italian seasoning give it an interesting taste. Will definitely make again. Read More
(25)
Rating: 5 stars
09/18/2011
Excellent recipe than can easily be adapted to individual taste or to compliment another dish. You can play with the cheese as long as you keep the quantity equal. It is a bit dry so we increased the ricotta to 3/4 cup and doubled the sour cream. We used fat free half and half - also doubled - and it turns out very yummy cheesy and it doesn't last long when served. Since we increased the liquid parts we increased the parsley to 1 1/2 T and doubled the Italian seasoning and garlic salt. AGAIN the best thing about this recipe is its versitility. Play with the ingredients until you find your perfect flavor. You will make it again and again. Read More
(24)