Five-Cheese Bake

Five-Cheese Bake

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A cheese-lovers dream! Don't be afraid to substitute one of the listed cheeses with your favourite to give it that little extra edge, for example swap the provolone cheese for a sharp tasty. Serve it alongside your favourite meat and salad for a more balanced family meal.

Kim B.

Serves: 12 

  • 450g macaroni
  • 1 cup (110g) mozzarella cheese, grated
  • 1 cup (110g) Swiss cheese, grated
  • 1 cup (80g) Parmesan cheese, grated
  • 1 cup (130g) provolone cheese, grated
  • 1/2 cup (125g) ricotta cheese
  • 1/2 cup (115g) sour cream
  • 1/2 cup (120ml) pure cream
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic salt

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Preheat the oven to 200 degrees C. Lightly grease a 20x30cm baking dish.
  2. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.
  3. In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and pure cream. Season with parsley, Italian seasoning and garlic salt.
  4. Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it's better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.
  5. Bake in the preheated oven until cheese is melted, about 10 minutes, then place under a grill for about 5 minutes to brown the top.

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