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–+ servings
Quattro Formaggi Mac n Cheese baked recipe paste Quattro formaggi

Quattro Formaggi Mac'n'Cheese

This baked Quattro Formaggi mac and cheese folds four Italian-inspired cheeses into a creamy sauce, then bakes it golden in 55 minutes. A rich, comforting meal the whole family will ask for again.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Choose Serving Size 6

Ingredients 

  • 350 g elbow pasta 12.3 oz
  • 1 tablespoon olive oil
  • 1 shallot chopped
  • 400 ml milk 14 fl oz
  • 200 g Taleggio cheese 7.1 oz
  • 100 g aged Cheddar cheese 3.5 oz, grated
  • 100 g Gorgonzola cheese 3.5 oz, crumbled
  • 100 g aged Gouda 3.5 oz, sliced
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • parsley for garnish

Instructions

  • Heat the oven to 180 C (356 F).
  • Cook the pasta according to the package instructions, until al dente.
  • Put a deep frying pan over medium heat, add the olive oil and chopped shallot. Saute the shallot until well browned, stirring from time to time.
  • Pour the milk over the shallot and let it heat until it is almost boiling.
  • Add the Taleggio and the grated Cheddar, salt and pepper, and mix well until incorporated and you get a creamy sauce. Then add the pasta and mix well.
  • Transfer everything to a casserole dish, sprinkle with crumbled Gorgonzola and top with slices of Gouda.
  • Bake in the hot oven for 35 minutes, until the top is well browned.
  • Serve warm and garnish with freshly chopped parsley.

Notes

Best served warm, straight from the oven while the top is golden and bubbly. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat with a splash of milk to loosen the sauce.