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Mmmm mmmm, Mac 'n Cheese!

Quattro Formaggi Mac and Cheese

Serves 4 - 6 as an appetizer or pasta course


  • Butter for greasing
  • 11 oz  macaroni, cooked according to the package instructions. Keep warm.
  • salt and pepper to taste
  • pinch of cayenne pepper
  • pinch of  garlic powder
  • 3 oz Emmental cheese
  • 5 oz  Fontal cheese (or sharp cheddar)
  • 2 oz  Gorgonzola cheese
  • 1/3 cup heavy cream
  • 2 oz  finely grated Parmesan cheese, plus extra for the topping


Preheat the grill to high. Lightly grease  individual ramekin dishes with butter. Coarsely grate the Emmental and Fontal cheeses. Roughly chop the Gorgonzola cheese.

Place the cream  and cheese in a large saucepan. Gently heat to melt the cheese. Stir with a wooden spoon until a creamy consistency is reached. ( Add a little more cream or  milk if necessary).

Add the warm, cooked pasta to the sauce. Add the grated Parmesan and the seasonings.

Divide the pasta between the ramekins and top with extra Parmesan. Place under the grill until  golden brown.

Buon Appetito!

Click PDF below for printable recipe. 

For more recipes from Cafe Sicilia click here

Cafe 20sicilia

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