Four-Cheese Macaroni and Cheese

Kitchen Tested
  • Yield 8 servings
  • Prep 15 mins
  • Cook 40 mins

America's favorite pasta dish with four cheeses.

Four Cheese Macaroni and Cheese
Mark Boughton Photography / styling: Teresa Blackburn


3 cups uncooked penne pasta
1 large egg
2 cloves garlic, minced
1 1/2 cups 2% low-fat milk
1 cup (4 ounces) shredded sharp Cheddar cheese
4 ounces cream cheese
1 cup (4 ounces) shredded Gruyère or Swiss cheese
3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese
1/8 teaspoon red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
12 saltine crackers, crumbled


  1. Cook pasta according to package directions, drain.
  2. Preheat oven to 350F. Lightly grease a 13 x 9-inch or 8-cup casserole dish.
  3. Combine egg, garlic and milk and mix well. Place pasta in a large casserole dish. Add milk mixture and remaining ingredients, except butter and crackers. Mix well with a spoon. Combine butter and crackers. Sprinkle over pasta. Bake 30 minutes or until browned and bubbly.



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