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4 Cheese Macaroni takes 15 minutes to prepare.

4 Cheese Macaroni takes 60 minutes to cook.

4 Cheese Macaroni makes 12 servings.

The ingredients for 4 Cheese Macaroni are:

Ingredients

4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
4 tablespoons flour
2 cups half and half (can use fat free)
3/4 teaspoon salt
1/4 teaspoon ground white pepper (optional)
1/2 teaspoon Hot Sauce
1 pound elbow or shell macaroni (whole grain)
1/2 teaspoon minced garlic
1/4 cup fresh bread crumbs
1/2 teaspoon Creole Seasoning
2 cups finely shredded Parmigiano-Reggiano, or other good-quality parmesan cheese
1 cup finely shredded sharp cheddar cheese
1 cup finely shredded fontina or provolone cheese
1 cup finely shredded gruyere cheese

Here is how you make 4 Cheese Macaroni:

Serves: 6-12, depending on portion sizeDirectionsPreheat the oven to 350 degrees F.Bechamel sauceIn a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the pasta. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until pasta is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot.Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.In a large bowl combine 1 cup of the remaining parmesan cheese, and all of the cheddar, fontina and gruyere cheeses. Toss to combine.Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the pasta and another third of the cheese mixture. Mix this layer up a bit to better coat the pasta with cheese. Repeat with the remaining pasta and cheese mixture. In a small bowl combine the bread crumbs, remaining shredded parmesan, and the Creole seasoning and toss to combine. Sprinkle this over the top of the pasta and cheese.Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.Number of Servings: 12Recipe submitted by SparkPeople user CMPHILLIPS23.

The nutritional information for 4 Cheese Macaroni is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 311.5

• Total Fat: 22.2 g
• Cholesterol: 63.8 mg
• Sodium: 575.5 mg
• Total Carbs: 15.3 g
• Dietary Fiber: 1.5 g
• Protein: 13.4 g