Maccheroni ai Quattro Formaggi

Simpler to prepare than American style macaroni and cheese; no baking required. This will keep you feeling cozy until the thaw comes.


  • 3 tablespoons unsalted butter
  • 3 oz. Parmesan cheese, grated + additional for serving
  • 3 oz. Emmenthal, finely shredded
  • 3 oz. Fontina, finely shredded
  • 3 oz. mozzarella, finely shredded
  • nutmeg
  • salt and pepper, to taste


Time: 30 minutes
Yield: 4

Make the Pasta

  • Cook pasta according to cooking directions for 12-13 minutes. While the pasta cooks, warm a casserole dish in a low oven. Melt the butter over medium-low heat. Drain the pasta and put it into the pre-warmed serving dish. Toss with the cheeses and melted butter. Add a few gratings of nutmeg and salt and pepper to taste. Serve immediately dusted with additional Parmesan.
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