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Four Cheese Macaroni and Cheese


Here's a stick to you ribs version of macaroni and cheese that uses four different cheeses for maximum flavor. It's a hearty serving- well worth the indulgence.

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  • 1 Spray cooking spray
  • 1/8 tsp table salt, or to taste (for cooking pasta)
  • 12 oz uncooked macaroni
  • 1 Tbsp unsalted butter
  • 1 Tbsp all-purpose flour
  • 2 1/2 cups of 1% low-fat milk
  • 2 cups onions, finely chopped
  • 1/2 tsp paprika
  • 2 pieces bay leaf
  • 1/4 cups blue cheese, crumbled
  • 5 oz cheddar or Colby cheese, shredded (extra-sharp suggested)
  • 3 oz low-fat shredded cheddar cheese
  • 3/4 tsp black pepper, freshly ground
  • 3/4 tsp table salt
  • 2 oz Parmesan cheese, finely grated (Parmigiano Reggiano suggested)


Servings 9
Preparation time 20mins
Cooking time 68mins


Step 1

Preheat oven to 350 degrees. Coat a 3-quarter casserole dish with cooking spray; set aside.

Cook macaroni i salted water as directed on package; set aside.

Melt butter in a medium saucepan over medium-low heat. Slowly add flour, stirring constantly; cook for about 3 minutes. Slowly whisk in milk to thoroughly incorporate flour mixture. Stir in onion, paprika and bay leaf. Simmer for 15 minutes, stirring frequently; remove from heat.

Combine blue cheese with about two-thirds of both types of cheddar cheese in saucepan and season to taste with salt and pepper; stir in macaroni. Pour half of macaroni mixture into prepared casserole dish and top with remaining cheddar cheeses. Pour in remaining macaroni mixture and sprinkle with Parmesan cheese; bake for 30 minutes. Let stand for about 5 to 10 minutes before slicing into 9 pieces. Yields 1 piece per serving.

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