Maccheroni ai Quattro Formaggi {Four Cheese Macaroni}


Macaroni and Cheese

Cheese and pasta, yes please ; ) It doesn’t get much more comforting than macaroni and cheese. Maccheroni in Italian refers to any short tubular pasta. I like to use elbow noodles because they’re smaller which makes it easier to get a nice big heaping spoonful into your mouth ; ) You could easily substitute ziti or penne, which I will do if that’s what’s in the pantry. Use what you have!

Macaroni and Cheese

I was in Savannah last weekend on a culinary retreat. One of our happies {that’s what I call gifts that make you HAPPY} that we received were these adorable little cast iron pots. At dinner we were talking about how they’re perfect for individual servings LIKE macaroni and cheese and a number of other things. I’m sure you’ll be seeing them in numerous posts!

Macaroni and Cheese

Obviously you can make one giant serving I don’t think anyone will complain if you do do.

Everyone has they’re own preference when making macaroni and cheese. Some people like to add breadcrumbs to the top, others not so much. Some people like it crunchy on top, I fall into that category {turning on the broiler at the end helps this} and others like an additional heap of cheese. I’m also a fan of adding some fresh cracked black pepper at the end.

SO which camp are you in?



Maccheroni ai Quattro Formaggi {Macaroni with Four Cheeses}
What you’ll need:
1 pound macaroni
3 tablespoons unsalted butter
1/2 cup milk
1/2 cup fresh mozzarella – cubed
1/2 cup Emmenthal cheese – cubed
1/2 cup Grana Padano cheese – grated
1/2 cup Parmigiano Reggiano – grated

What to do:
1. Preheat oven to 350 degrees. Place a large pot of water onto boil. Generously season with salt. When boiling, add pasta and cook until just under al dente.

2. WHEN pasta goes into the water, into a separate large sauce pan add butter and milk and heat until combined. Add cheeses and stir together until well combined. If mixture is too thick add a smidge more milk to loosen. Check for seasoning. Add salt if necessary.

3. Drain pasta and pour into an ovenproof dish that has been sprayed with cooking spray. Pour over melted cheeses and mix well to combine. Optional: sprinkle top with additional cheese of choice. Bake for approximately 20 minutes OR until macaroni is bubbling. If you like your macaroni and cheese with a crunch on top cook longer.

Buon Appetito!


  1. 1

    I’ve been on a quest for years for the perfect macaroni and cheese–I’ll have to try yours! I’m in the crunchy-cheese-on-top, no-breadcrumbs, and pepper camp with you! 🙂

  2. 2

    I need more cheese in my life…clearly this is the cure for that!

  3. 3

    Ahh.. Mac and Cheese, the quintessential comfort food that I am yet to try. This looks delish 🙂

  4. 4

    *happy sigh* So glad I don’t have more cheese at home or I swear this would happen…tonight.

  5. 5

    My dad used to make a version of this all the time and I keep meaning to make it. Yours looks amazing. I love this dish!

  6. 6

    Paula, this looks so good! I love that you used the Lodge Logic pans. 🙂

  7. 7

    Oh my! That is one glorious, cheesy, wonderful dish… that I have to make asap!!

    Great blog; happy I found you!

    Mary xx
    Delightful Bitefuls

  8. 8

    Oh good Lord I could use this right now.

    Happy Friday 🙂

  9. 9

    Cheese and pasta will always be my weakness! This looks so rich and creamy…yum!

  10. 10

    Honestly, I’ll pretty much take mac and cheese any way you cook it. Bread crumbs or not. Four cheeses, two cheeses…I like it all!

  11. 11

    Gorgeous mac! I would definitely take an adorable cast iron crock of this.

  12. 12

    I like it both ways. I really just love mac n’ cheese any way you serve it! Those little cast iron pots are adorable with a capitol A! I want them.

  13. 13
    Stephen /

    So, so glad you posted this…I love any new recipes for macaroni and cheese. It’s the #1 comfort food in our house. I’ll me making this REAL soon!!!

  14. 14

    I like a cheese crust on my macaroni and cheese, no bread crumbs please!

  15. 15

    That looks phenomenal! Love the mix of cheeses. And I really have no preference; I like any type of crust.

  16. 16
    Laurel /

    Mmmm…this looks and sounds so good! My whole family would love this. I’d love for you to submit it to the M&T Spotlight at

  17. 17

    Looks perfect! Bon Appetit’s recent issue had a mac & cheese feature… one with pimento! Take care!

  18. 18

    Adorable little cast-iron pots. And this a recipe full of comfort. Absolutely perfect, Paula!

  19. 19

    So loving that your cheese sauce doesn’t have flour in it (unlike every macaroni cheese recipe I grew up with and have found in the past). it is early Autumn here, just the chilly nights time for a warming feed of cheeses and pasta. Super thanks for sharing this, Michelle and my snoring Zebby Cat.

  20. 20

    I have a soft spot for Mac & Cheese! Putting this on my to make list! YUM!

  21. 21

    Oh, dear. You’re tempting me with cheese again. For some reason, that never fails… putting mac & cheese on my “to do” list 🙂

  22. 22

    I’ve been on a sort of mac and cheese kick. I made a dish a couple of months ago that was so tasty and unique and not baked in the oven. But it was a spicy version and now I’m looking for something more traditional. Love the array of cheeses; sounds right up my alley!

  23. 23

    Yes, please! Some of my favorite cheeses all in one spoonful – my family will love this 🙂

  24. 24

    Love this, Paula. I need a big ole dish of it for lunch!!!

    Thanks for joining in this week’s Mingle Monday. I can’t wait to see what you share next week!

  25. 25

    YUM! I’m a mac and cheese lover and I love this grown up version. Can’t wait to try it soon.

  26. 26

    brava: li hai fatti benissimo (e ottima scelta dei 4 formaggi). Mi piace il tuo cast iron skillet!

  27. 27
    Allison Z /

    I used to eat this all the time when I was a little girl in Sicily! I am so GLAD you posted this recipe!!!


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