Four-Cheese Macaroni and Cheese

Four Cheese Macaroni and Cheese
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 40 mins


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

Nutritional Info *per serving

  • Calories 390
  • Fat 23g
  • Cholesterol 90mg
  • Sodium 470mg
  • Carbohydrate 28g
  • Fiber 1g
  • Protein 18g