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Giovanni's Baked Three Cheese Macaroni

Marco Polo's Four-Cheese Baked Macaroni

Ships Cook Delicious Diana
This dish is made with four kinds of cheeses and a crunchy breadcrumb topping really separates this macaroni and cheese from its store-bought counterparts.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Side Dish
Cuisine Italian
Servings 12 people
Calories 487 kcal


  • 1 box Macaroni 16 ounces
  • 3 cups Gruyere Cheese shredded
  • cups Cheddar Cheese shredded
  • cups Monterey Jack Cheese shredded
  • ½ cup Parmesan Cheese grated
  • 6 tbsp Butter cubed
  • 1/2 cup All-Purpose Flour
  • 4 cups 2% Milk warmed
  • ¼ cup Bacon Bits
  • 2 tsp Salt
  • ¾ tsp Black Pepper freshly ground
  • ¼ tsp Nutmeg freshly ground
  • cups Bread Crumbs
  • 2 tbsp Butter melted
  • 1 tbsp Italian Seasoning Mix


  • Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot.
  • In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
  • Remove from heat; stir in Gruyere, Cheddar, Monterey Jack cheeses, bacon bits, salt, pepper, and nutmeg. Add to macaroni, tossing to coat.
  • Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and melted butter, and Italian seasoning; sprinkle over casserole. Then toss the Parmesan cheese on top and Bake uncovered for 30-40 minutes or until bubbly and the top is golden brown.


This recipe is a fast paced job and we suggest a helping hand while cooking this dish.
Keyword Cheese, Pasta