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Baked 4 Cheese Macaroni

Recipe courtesy of: 

Ingredients:
1 pound penne rigate, cook EXACTLY 7 minutes at a rapid boil
5 ½ cups whole milk, scalded (heated just below boiling point)
½ cup flour
¼ pound butter
¼ tablespoon paprika, plus additional for sprinkling on top
2 ½ tablespoons garlic, minced
6 ounces romano cheese
12 ½ ounces fontina cheese
15 ounces cheddar cheese
12 ½ ounces parmesan cheese, plus additional for sprinkling on top

Directions:
Melt butter over low heat and add flour. Whisk constantly to prevent it from turning brown. Stir in paprika and garlic. Slowly add hot milk to the butter & flour, continually whisking to reduce lumps. After all milk is added, reduce heat to medium and continue to stir until thickened. Pour mixture through a strainer to remove any lumps & garlic pieces.

Return sauce over medium heat, and add cheese. Stir continually to melt cheese.

Pour cheese sauce over cooked penne and mix well. Place in a large casserole dish and sprinkle with additional parmesan cheese and paprika. Bake for 30 minutes in a 350° F preheated oven.

You can also bake this in individual serving bowls – just make sure the bowls are oven proof and adjust the baking time to suit the portion size.

Per Serving (excluding unknown items):
1492 Calories
91g Fat (55.3% calories from fat)
85g Protein
81g Carbohydrate
2g Dietary Fiber
291mg Cholesterol
2624mg Sodium

Exchanges:
4 ½ Grain(Starch)
9 Lean Meat
0 Vegetable
1 Non-Fat Milk
12 Fat