Macaroni with quattro formaggi from The Silver Palate Good Times Cookbook (page 67) by Julee Rosso and Sheila Lukins and Sarah Leah Chase

  • Fontina cheese
  • Gorgonzola cheese
  • mozzarella cheese
  • Parmesan cheese
  • nutmeg
  • paprika
  • milk
  • ziti pasta

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • CGNE on December 10, 2011

    Took a bit longer than I thought to get the sauce to be thick 'as cream'. Initially thought the pasta was too saucy, but when in the oven it dried out a bit more than expected and became more of a 'baked mac & cheese'. Cover if you want it creamy. Used 2%milk, shredded low fat mozz, and regular gorganzola and fontina. Used parm/asiago mixture for top. Would make again, people really liked it! Lynne- CGNE

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