four cheese italian macaroni

Name: Four Cheese Italian Macaroni
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 8 ounce(s) elbow macaroni, cooked per package instructions; 2 ounce(s) shredded mozzarella cheese; 1 ounce(s) shredded provolone cheese; 1 ounce(s) asiago cheese, grated; 3 tablespoon(s) parmesan cheese, freshly grated; 1/2 small onion, minced; 4 clove(s) fresh garlic, minced; 1 tablespoon(s) butter; 3 tablespoon(s) 2% milk; 1 tablespoon(s) italian seasoning; 5 large cherry tomatoes, quartered; 5 large baby portobello mushrooms, quartered

(1 RATING)

68 Pinches 1 Photo

Jennifer Bass

Richmond, KY

Updated on Feb 22, 2011

I love cheese and I use it as an ingredient in a lot of my dishes.

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prep time 10 Min

cook time 25 Min

method ---

yield 4 serving(s)

Ingredients

8 ounces elbow macaroni, cooked per package instructions
2 ounces shredded mozzarella cheese
1 ounce shredded provolone cheese
1 ounce asiago cheese, grated
3 tablespoons parmesan cheese, freshly grated
1/2 small onion, minced
4 cloves fresh garlic, minced
1 tablespoon butter
3 tablespoons 2% milk
1 tablespoon italian seasoning
5 large cherry tomatoes, quartered
5 large baby portobello mushrooms, quartered

How To Make four cheese italian macaroni

Step 1

Preheat oven to 350 degrees. Drain the macaroni using a colander and return macaroni to cooking pan and back on the stove burner to a medium heat.

Step 2

Add the butter, milk, garlic and onion and stir. Add the cheeses and stir until the cheese has melted. Gently fold in the tomatoes and mushrooms.
Step 3

Place the macaroni in a greased casserole dish and bake for about 15 minutes.
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