We made this the other night for my choir’s meeting and potluck. It smelled really good while it was baking, and my spouse remarked how, especially with the 3 Italian cheeses, parsley, Italian seasoning, and garlic salt, this was very much an Italian mac & cheese. At the potluck, there was a wide variety of things to eat, and my spouse and I were figuring we’d probably take home as leftovers a third of the pan or more. We were wrong. There were like five lonely pieces of macaroni left in the pan!
1 (16 ounce) package cavatappi pasta or elbow macaroni
1 cup shredded mozzarella cheese
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
1 cup shredded provolone cheese
½ cup ricotta cheese
½ cup sour cream
½ cup heavy cream
1 tablespoon chopped fresh parsley
½ teaspoon dried Italian seasoning
½ teaspoon garlic salt
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9×13 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.
- In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about ½ 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.
- 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.
- 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.