Four Cheese Mac 'n Cheese

Ingredients

• 300 gmacaroni
• 1 fingerbutter
• 300 gmozzarella, grated
• 100 gParmesan, grated
• 100 ggorgonzola
• 100 gDanish feta
• 1 handfulfresh oregano, finely chopped
• 1 pinchfresh parsley, finely chopped
• to tastesalt and freshly ground black pepper

Instructions

1. 1

   Cook the macaroni

   Boil the macaroni in salted water until al dente. Set it aside, keeping about 120 ml (½ cup) of the pasta water.

2. 2

   Combine pasta

   Add the reserved pasta water and macaroni, then stir well.

3. 3

   Add two cheeses

   Stir in three-quarters of the mozzarella and half the Parmesan until combined, then take the pan off the heat.

4. 4

   Melt the cheeses

   Crumble the gorgonzola and feta over the hot macaroni and stir until they melt.

5. 5

   Season and transfer

   Season with salt and pepper, then transfer to a dish. The recipe text provided does not specify what kind of dish.

What is four-cheese mac 'n' cheese?

Macaroni cheese is a comforting pasta dish, especially familiar in British and American home cooking. This version skips a described flour-based sauce and uses hot pasta and reserved cooking water to help the cheeses coat the macaroni.

Mozzarella brings a mild, stretchy quality, while Parmesan, gorgonzola and Danish feta contribute sharper, saltier flavours. Fresh herbs add a bright note to the rich cheese mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 750 calories, 40g protein, 60g carbs, 40g fat.

Macaroni supplies most of the carbohydrates, while the four cheeses and butter provide much of the fat and protein. Pair a serving with vegetables or a crisp salad to add freshness and balance the rich pasta.

The role of each cheese

Mozzarella: Add most of it with the Parmesan while the pan is still warm, so the cheese begins to soften and mix through the pasta.

Strong cheeses: Gorgonzola and feta go in after the pan comes off the heat. Their bold flavours are easier to distribute when crumbled into the hot macaroni.

Use the pasta water

Reserved pasta water carries starch from the macaroni and can help the cheese cling to the pasta. The method adds it with the macaroni, but gives no exact amount beyond reserving about 120 ml.

Add the reserved water as directed and stir thoroughly. If the mixture seems looser than you want, keep stirring so the cheese coats the pasta rather than sitting in a pool.

Watch the heat

Take the pan off the heat before adding the gorgonzola and feta, as the recipe directs. The hot macaroni should be enough to soften them as you stir.

The method gives no oven temperature or baking stage, so treat this as a stovetop dish and follow the stated steps rather than adding an unlisted bake.

Season and serve

Taste before adding much salt: Parmesan, gorgonzola and feta are all savoury, so the amount needed can vary. Freshly ground pepper adds a little warmth.

The ingredient list includes chopped oregano and parsley, though the method does not say when to add them. They can be served alongside the finished pasta or stirred in with the other seasonings.

Recipe notes & tips

• Reserve the pasta water before draining the macaroni.
• Cook the macaroni only until al dente so it keeps some bite.
• Grate the mozzarella and Parmesan before you start cooking.
• Take the pan off the heat before adding the gorgonzola and feta.
• Taste before adding salt because the cheeses are already savoury.

Variations

• Herb finish: Stir the chopped oregano and parsley through the pasta just before serving.
• Peppery finish: Add extra freshly ground black pepper at the table.
• Sharper flavour: Adjust the balance towards Parmesan if you prefer a more pronounced savoury taste.
• Milder version: Use less gorgonzola and make up the difference with mozzarella.
• Salad pairing: Serve with a crisp green salad for a fresh contrast.

Common mistakes to avoid

• Forgetting the pasta water: Reserve it before draining, as it is added to the macaroni in the method.
• Overcooking the pasta: Stop at al dente so the macaroni does not turn too soft.
• Adding the blue cheese over high heat: Remove the pan from the heat first, as directed.
• Salting before tasting: The cheeses are salty, so season gradually.
• Assuming a baking stage: No oven step is included in the provided method; do not add one unless you have the complete recipe.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan or microwave, stirring as needed; a small splash of water can help loosen the pasta if it has thickened.

Frequently asked questions