Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a rendition of a macaroni and cheese dish a local restaurant makes. It's so rich and decadent I only make it once per year. It's not a "dieter's friend". You can use any pasta shape you like.

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Recipe Summary

cook:
30 mins
total:
45 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

  • Meanwhile, melt butter in a saucepan over medium heat. Stir in cream, half-and-half, and garlic salt. Add Gruyere cheese, 1/2 cup mozzarella cheese, Parmesan cheese, and Oaxaca cheese. Stir into cream until melted. Drain pasta and add to the sauce; stir to coat.

  • Spray a casserole dish with cooking spray and pour in pasta mixture. Sprinkle with remaining 1/2 cup mozzarella cheese.

  • Bake in the preheated oven until cheese is bubbly and slightly browned, 15 to 20 minutes.

Nutrition Facts

300 calories; protein 14.2g; carbohydrates 15.1g; fat 20.6g; cholesterol 69.3mg; sodium 402mg. Full Nutrition
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