Description
A savory twist on traditional macaroni and cheese made with multiple cheeses for layers of cheese flavor in every bite.
Ingredients
- 1 (16 ounce) package elbow macaroni
- 1 cup shredded mozzarella cheese
- 1 cup shredded Swiss cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded provolone cheese
- ½ cup ricotta cheese
- ½ cup sour cream
- ½ cup heavy cream
- 1 tablespoon chopped fresh parsley
- ½ teaspoon dried Italian seasoning
- ½ teaspoon garlic salt
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni
- and cook until tender
- 6 to 8 minutes. Drain.
- In a large bowl
- toss together the mozzarella cheese
- Swiss cheese
- Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl
- stir together the ricotta cheese
- sour cream and heavy cream. Season with parsley
- Italian seasoning and garlic salt.
- Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly
- it’s better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.
- Bake in the preheated oven until cheese is melted
- about 10 minutes
- then turn the oven to broil. Broil for about 5 minutes to brown the top.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 12