• Macaroni and Four Cheeses


The Ultimate Mac & Cheese

By Andrew Zimmern

I made this cheesy, creamy, gooey macaroni and four cheeses recipe last weekend. It was absolutely delicious. Make sure to use tubular pasta, it’s the best shape for holding the decadent cheese sauce. Although I used parmesan, pecorino romano, taleggio, and fontina cheese, feel free to use the cheeses you have on hand, focus on the technique instead.

Macaroni and Four Cheeses


  • 1 pound dry pasta (I used conchiglie but any short pasta like mezze rigatoni or shells is a-ok)
  • 6 ounces taleggio
  • 1 cup grated parmesan
  • 1 cup grated pecorino romano
  • 1 cup grated fontina
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups milk
  • Chile flakes, to taste
  • Black pepper, to taste
  • 1  1/2 cups bread crumbs mixed with 1 cup grated parmesan
  • Olive oil, for drizzling
  • Fresh tomatoes and basil, for serving


Preheat the oven to 350 degrees F.

In a large pot of salted boiling water, cook the pasta until very al dente. Drain the pasta, reserving 1/2 cup of pasta water. Reserve.

Prepare the four cheeses (parmesan, pecorino romano, taleggio, and fontina).

Melt the butter in a saucepan over medium heat.  Add the flour and stir to combine, cook for 1 minute. Slowly add the milk, whisking as you go. Bring to a simmer.

Add the cheese and stir to melt. Add 1/4 to 1/2 cup of pasta water. Season with chile flakes and black pepper.

Return pasta to the sauce and stir. Place in baking dish. Combine breadcrumbs and grated parmesan cheese, then sprinkle liberally across the top. Drizzle with olive oil. Bake for 25 minutes.

Meanwhile, cut tomatoes and season with fresh basil.

Remove from oven when brown and bubbly. Serve, garnishing with tomato and basil. Enjoy!

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