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Four Cheese Italian Macaroni Recipe

by Jennifer Bass

Ingredients

8 oz. elbow macaroni, cooked per package instructions 2 oz. shredded mozzarella cheese 1 oz. shredded provolone cheese 1 oz. Asiago cheese, grated 3 Tbsp. Parmesan cheese, freshly grated 1/2 sm. onion, minced

4 cloves fresh garlic, minced 1 Tbsp. butter 3 Tbsp. 2% milk 1 Tbsp. Italian seasoning 5 lg. cherry tomatoes, quartered 5 lg. Baby Portobello mushrooms, quartered

Directions

1. Preheat oven to 350 degrees. Drain the macaroni using a colander and return macaroni to cooking pan and back on the stove burner to a medium heat.
2. Add the butter, milk, garlic, onion and Italian seasoning and stir. Add the cheeses and stir until the cheese has melted. Gently fold in the tomatoes and mushrooms.
3. Place the macaroni in a greased casserole dish and bake for about 15 minutes.

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