Four Cheese Mac and Cheese

My quest to get beyond the Kraft box begins now. Plus–How can you be a hater with the mac when it not only has cheese that isn’t powdered…it has four types of grated cheese?


3 cups uncooked macaroni

1 (28 ounce) can whole peeled tomatoes,

drained and chopped

1 teaspoon Italian seasoning

1 teaspoon dried oregano

1 teaspoon basil

salt and pepper to taste

1 1/2 cups grated Cheddar cheese

1 1/2 cups shredded mozzarella cheese

3/4 cup freshly grated Parmesan cheese

1/4 cup crumbled feta cheese


1. Preheat oven to 350 degrees F (175 degrees C).

2. Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.

3. Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.

4. Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.

5. Bake in preheated oven for 15 to 25 minutes.



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