Four-Cheese Macaroni and Cheese

By MaryEllen

This can be made GF by using GF pasta. Also works for FODMAP diet for IBS with the GF pasta and GF Crumbs.

Ingredients

• 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

Preparation

Step 1

Cook pasta according to package directions, drain.

Preheat oven to 350F. Lightly grease a 13 x 9-inch or 8-cup casserole dish.

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.