Description

This ultra-creamy baked white macaroni features a luscious blend of mozzarella, Parmesan, provolone, and cream cheese, baked to golden, bubbling perfection. A comforting, cheesy dish perfect for cozy nights or special gatherings.

Ingredients

Units Scale

12 oz elbow macaroni or rigatoni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
4 oz cream cheese, softened
1 cup shredded mozzarella cheese
1 cup shredded provolone cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
Salt and black pepper to taste
2 tablespoons chopped parsley (for garnish)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a deep baking dish.
Cook pasta in salted water until al dente. Drain and set aside.
In a saucepan, melt butter over medium heat. Stir in flour and whisk for 1–2 minutes to make a roux.
Slowly add milk and cream, whisking constantly until smooth and thickened.
Stir in cream cheese and whisk until melted.
Add mozzarella, provolone, and Parmesan cheese. Stir until melted and smooth.
Season with garlic powder, salt, and pepper.
Mix the cheese sauce with the cooked pasta and pour into the baking dish.
Top with extra cheese if desired and bake for 20–25 minutes until bubbly and golden on top.
Garnish with chopped parsley and serve hot.

Notes

Use any short pasta shape like penne or shells if preferred.
Add cooked chicken or bacon for a heartier dish.
Can be assembled ahead and baked later—just add 5–10 minutes to baking time if chilled.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 5g
Sodium: 430mg
Fat: 32g
Saturated Fat: 19g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 18g
Cholesterol: 90mg