Wisconsin Five-Cheese Bake

Wisconsin Five-Cheese Bake

Pasta and Noodles Pasta by Shape

A savory twist on traditional macaroni and cheese made with multiple cheeses for layers of cheese flavor in every bite.

Servings per recipe: 12
Calories per serving: 328
Preparation time: 10m
Total cooking time: 25m


  • 1 (16 ounce) package elbow macaroni
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Swiss cheese
  • 1 cup grated Parmesan cheese
  • 1 cup shredded provolone cheese
  • 1/2 cup ricotta cheese
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic salt


  • 1   Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.
  • 2   In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning and garlic salt.
  • 3   Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it's better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.
  • 4   Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top.

Nutrion facts:

Total Fat 15.4g 24%
    Saturated Fat 9.0g  
Cholesterol 46mg 15%
Sodium 359mg 14%
Potassium 104mg 3%
Total Carbohydrates 30.8g 10%
Dietary Fiber 1.7g 7%
Protein 16g 32%
Sugars 1g  
Vitamin A 485IU  
Vitamin C 1mg  
Calcium 328mg  
Iron 1mg  
Thiamin 0mg  
Niacin 5mg  
Vitamin B6 0mg  
Magnesium 30mg  
Folate 73mcg