Description

This Wisconsin Five-Cheese Bake is a luscious and creamy baked macaroni dish combining five different cheeses to create the ultimate comfort pasta. It’s an easy-to-make family favorite that boasts a rich blend of mozzarella, Swiss, Parmesan, provolone, and ricotta cheeses baked to golden perfection. Ideal for cozy dinners, this recipe delivers hearty flavor and satisfying texture with minimal prep time.

Ingredients

Pasta

1 (16 ounce) package elbow macaroni

Cheese Mixture

1 cup shredded mozzarella cheese
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
1 cup shredded provolone cheese
½ cup ricotta cheese

Creamy Mixture

½ cup sour cream
½ cup heavy cream
1 tablespoon chopped fresh parsley
½ teaspoon dried Italian seasoning
½ teaspoon garlic salt

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Instructions

Preheat and Cook Pasta: Preheat your oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish. Bring a large pot of salted water to a boil and cook the elbow macaroni for 6 to 8 minutes until just tender, then drain well.
Prepare Cheese Mixtures: In a large bowl, combine the shredded mozzarella, Swiss, Parmesan, and provolone cheeses. Set aside ½ cup of this mixture for topping later. In a separate bowl, stir together the ricotta cheese, sour cream, heavy cream, chopped parsley, dried Italian seasoning, and garlic salt until well blended.
Combine and Assemble: Add the cooked and drained macaroni to the creamy cheese mixture, stirring gently to combine everything evenly. Transfer this mixture into the prepared baking dish, spreading it out. Sprinkle the reserved ½ cup of shredded cheese evenly over the top to create a cheesy crust.
Bake and Broil: Place the dish in the oven and bake for 10 minutes to heat through and meld the flavors. Then switch to broil and cook for an additional 5 minutes, or until the top is golden brown and bubbly. For an extra crispy topping, you can broil for up to 7 minutes, but watch carefully to avoid burning.

Notes

For extra crispiness, broil for 7 minutes instead of 5 to get a deeper golden crust.
Substitute gluten-free pasta to make this recipe gluten-free.
Use fresh Italian parsley instead of dried if preferred for a brighter flavor.
Adjust garlic salt to taste or substitute with fresh garlic for stronger flavor.
Leftovers can be stored refrigerated for up to 3 days and reheated in the oven for best texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Baking
Cuisine: American