Four Cheese Macaroni

Four Cheese Macaroni created by Outta Here

For more of a " grown-up" tasting Mac and Cheese I put some feta in. Delish! I'll never use boxed Mac and Cheese again!!

Ready In:
30mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 350 degree F. In a large pot cook macaroni according to package directions; drain. Return to pot.
  • Add milk, melted butter, pepper, and salt. Stir in cheeses. Transfer to a greased 2-quart casserole.
  • Bake, uncovered, for 15 minutes. Carefully stir mixture.
  • Sprinkle with crushed crackers. Bake 5 minutes more or until crackers are browned and mixture is just heated through.
  • Let stand 10 minutes before serving.
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"For more of a " grown-up" tasting Mac and Cheese I put some feta in. Delish! I'll never use boxed Mac and Cheese again!!"
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  1. Beth G.
    This turned out very well, and I would definitely use this recipe again. The only changes I made was using an Italian shredded cheese blend in place of the mozzarella and doubling the amount of ricotta. I also put no salt or pepper in and used plain bread crumbs instead of the Ritz crackers. In my opinion it tasted even better the next day. It certainly provides large amount of leftovers.
    Reply
  2. Sydney Mike
    I have a neighbor couple who absolutely love mac & cheese, & since I've been cooking for them now & then, I often make it & do appreciate finding recipes like this one! I only changed 1 ingredient & that was the crackers, instead using my great standby, Milton's Multi-Grain Crackers! They really liked the cheese combo, & now would like to try the dish using some feta, so I'll be making it that way for them next time! Thanks for sharing your recipe! [Made & reviewed for one of my adoptees in the current Pick A Chef event]
    Reply
  3. Outta Here
    Four Cheese Macaroni Created by Outta Here
    Reply
  4. Outta Here
    Four Cheese Macaroni Created by Outta Here
    Reply
  5. Outta Here
    A very creamy, rich mac n' cheese. I made as written but will give the feta a try next time. I had never used ricotta in my mac n' cheese before, and it gave it the creaminess. I don't usually have Ritz around, so rather than buy them for this dish, I would skip this step or used buttered bread crumbs next time. Made for Spring 2010 PAC.
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