Thursday, February 12, 2009

Grown Up Mac'n Cheese (or Baked Four Cheese Spaghetti)

These cheeses can get a bit on the expensive side, but Kevin and I don't go out to eat at all so we don't mind splurging on this every so often. We have made it without the Gorgonzola once but it wasn't nearly as good. We usually halve this recipe so we have the other half of the cheeses to use a week or so later. I would imagine you can substitute some cheeses but I wouldn't recommend it.


  1. 1 1/2 pounds spaghetti
  2. 1/2 pound imported Fontina, coarsely shredded (2 cups)
  3. 1/2 pound mozzarella, coarsely shredded (2 cups)
  4. 1/2 pound Gruyère, coarsely shredded (2 cups)
  5. 1/4 pound Gorgonzola dolce, crumble
  6. Salt and freshly ground pepper


  1. Preheat the oven to 350°. Lightly butter a 9-by-13-inch baking dish. Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
  2. In a large bowl, toss the Fontina with the mozzarella and Gruyère. Spread one third of the spaghetti in the prepared baking dish in an even layer. Sprinkle 1/3 of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper. Top with the remaining spaghetti and mixed cheeses.
  3. Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.

Make Ahead

    The recipe can be prepared through Step 2 early in the day and covered with plastic wrap. Uncover the dish before baking.

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