Home - Recipes - Ronzoni® Cheese Lovers’ Mac and Cheese

Ronzoni® Cheese Lovers’ Mac and Cheese

Extra cheesy, this 5 cheese mac and cheese is an ooey gooey tasty extravaganza.

Serves 8
Ready in 60 mins
Prep time 15 mins
Cooking time 45 mins
560 calories per serving


> 1 (12 oz) pkg Ronzoni® large elbow
> Non-stick cooking spray
> 2 tbsp butter
> 1 medium onion, diced
> 2 cloves garlic, minced
> 2 tbsp all-purpose flour
> 1 1/2 cups milk
> 1/2 cup heavy cream
> 1 tbsp Dijon mustard
> 1/2 tsp salt
> 1/2 tsp pepper
> 1 cup Cheddar cheese, shredded and divided
> 1 cup Gruyère cheese, shredded and divided
> 1/4 cup goat cheese, crumbled and divided
> 2 oz Brie, cut into cubes
> 1/4 cup Parmesan cheese, grated and divided


Preheat oven to 400˚F. Cook pasta according to package directions; drain reserving 1/4 cup pasta water. Coat a 9x13-inch baking dish with non-sticking cooking spray.
Meanwhile, melt butter in large high-side skillet or saucepan over medium heat. Cook onions and garlic for 3 to 5 minutes or until tender. Sprinkle with flour. Stir and cook for 2 minutes.
Whisk in milk and cream. Increase heat and bring to a boil, stirring constantly. Reduce heat to medium-low. Cook, stirring frequently, for 2 minutes or until thickened slightly. Stir in mustard, salt and pepper. Reduce heat to low. Add 3/4 cup Cheddar, 3/4 cup Gruyere, 2 tablespoons goat cheese, all the brie and 2 tablespoons Parmesan. Stir until melted.
Add pasta and reserved pasta water and toss until well coated. Transfer to prepared baking dish. Sprinkle with remaining cheeses.
Bake for 15 to 20 minutes or until golden brown and bubbling.


Recipe provided by Ronzoni Pasta


This is a great way to use up any leftover cheese from a cheese tray. Substitute with any mix of cheese you have on hand.

Stir herb mix of finely chopped fresh chives, thyme and parsley to cheese sauce for fresh finish.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you