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Mediterranean Vineyards

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Wine Team
March 7, 2019 | Wine Team

Creamy Macaroni with Four Cheeses

Creamy Macaroni with Four Cheeses

This dish is rich, and serves 8 to 10 as a side dish. Pair with Mediterranean Vineyards 2016 Syrah.


  • 1 pound large elbow macaroni pasta
  • Salt
  • ½ cup panko or other bread crumbs
  • 2 tablespoons chopped parsley
  • 2 tablespoons butter
  • 2 cloves garlic, peeled and chopped, divided
  • 1+ cups whole milk
  • 1/2 cup cream cheese
  • 1/2 cup gorgonzola cheese
  • 1/2 cup grated parmesan
  • 1/2 cup grated cheddar or swiss cheese
  • Freshly ground black pepper


Heat oven to 300F.

Mix panko with garlic, parsley, and salt and pepper to taste. Spread on a baking sheet and bake for only 5 to 10 minutes, until panko begins to brown and is crunchy. Monitor closely to make sure it does not burn.

Cook the macaroni according to the package directions in salted water, leaning toward the al dente side. Run cold water over it if necessary, to avoid overcooking after you drain the pasta, and set aside.

Heat butter in a medium-large sauce pot on the stove and sauté one chopped garlic clove until it just begins to brown. Add milk to pan and heat to a low simmer. Add all four cheeses and mix until cheese is completely melted. Season with pepper and salt to taste.

Mix pasta into cheese mixture to coat pasta and serve immediately, topped with panko crumbs and paired with a glass of Syrah.

It’s that easy!

Note: If you aren’t serving this dish immediately then keep the pasta and cheese sauce separate until you are ready to serve. Add more milk as necessary to keep it creamy. 

Mediterranean Vineyards Macaroni and Cheese


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