Maccheroni ai Quattro Formaggi

Macaroni with four cheeses

Preparation info
  • Serves


    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

There are many versions of this well-known dish. You can experiment with all kinds of different cheeses and make people guess which you have used, if you want a talking point! I like to put it in the oven just long enough for the cheeses to melt slightly but still retain their different tastes.


Basic recipe


Make the béchamel sauce, and flavour with the nutmeg and seasoning. Mix in half the grated parmesan or Cheddar cheese. Butter an ovenproof dish with 1 oz (25 g) of the butter.

Cook the pasta