Macaroni with 4 Cheese Sauce

Prep Time

10 Minutes

Cook Time

60 Minutes


Serves 4


Most ingredients are available in Antonio’s Market!


2 oz Caciocavallo
2 oz Provolone
2 oz Fontina
½ cup Warm Milk
1 lb Macaroni
2 oz Butter, Unsalted
1 1/2 oz Parmigiano-Reggiano, Grated
Salt and Freshly Ground Black Pepper
Parsley, Finely Chopped, For Garnish

Method of Preparation


  1. Cut caciocavallo, provolone and fontina chees into thin strips and pour over warm milk.
  2. Let sit for 1 hour.
  3. Bring salted water to a boil.
  4. Cook macaroni for 10-12 minutes, until “al-dente”.
  5. Drain in a colander.
  6. Melt butter in a deep saucepan, stir the macaroni into the melted butter.
  7. Add the milk with the cheese and the grate Parmigiano.
  8. Warm over low heat, stirring occasionally, until the cheeses have melted.
  9. Mix in pepper and parsley, serve immediately.

Recipe Source

The Cheeses of Italy, Ars Vivendi