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Recipe of Macaroni at 4 Cheeses


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Recipe of Macaroni at 4 Cheeses

Macaroni at 4 Cheeses

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Try this delicious recipe of macaroni with the 4 cheeses is a very original way to serve them since they are served in muffin portions.
Learn more about FAGE


6 portions
  • 2/3 cups Yoghurt Greek Style FAGE® Total 0%
  • 4 tablespoons parmesan cheese, finely grated, divided
  • 2 tablespoons panko bread crumbs
  • 2 teaspoons fresh thyme, chopped, divided
  • 2 teaspoons butter, melted
  • 6 ounces macaroni
  • 1 tablespoon olive oil
  • 6 ounces Italian sausage, hot
  • 2 tablespoons onion, chopped
  • 2 teaspoons butter
  • 1 teaspoon garlic, chopped
  • 4 ounces mozzarella cheese, grated
  • 3 ounces cheddar cheese, grated white
  • 2 Fontina cheeses, grated
  • 1/4 teaspoons nutmeg powder
  • 1 teaspoon lemon juice
  • 4 ounces Cherry tomato, cut in cubes
  • 2 teaspoons Bell pepper, chopped, seedless
  • 1/2 teaspoons Kosher salt
  • 1/4 teaspoons ground black pepper


Preheat the oven to 400ºF. Grease a standard muffin pan with spray oil.
In a small bowl, place 2 tablespoons of Parmesan cheese, panko, 1 teaspoon of thyme and melted butter. Mix to combine, reserve.
Boil 2-3 liters of water on high heat, add the macaroni with salt to taste and cook according to package instructions, drain and set aside.
Heat the olive oil in a nonstick skillet over medium-high heat.
Add the sausage and onion, until the sausages are a pink color, about 5 minutes, make sure to break into small pieces while cooking. Drain and reserve.
Melt the butter in a large saucepan over medium heat.
Add the garlic and cook for 1 minute. Add the Greek Style Yoghurt FAGE® Total 0%, stir to mix, add the Parmesan cheese, mozzarella cheese, cheddar cheese and fontina cheese and stir until melted.
Add to the nutmeg, the lemon juice, 1 teaspoon of the remaining thyme, stir until completely mixed and until the cheese sauce is soft, remove from heat (the mixture will be thick).
Add in the reserved macaroni, the Italian sausage, the tomatoes, the peppers, salt and pepper and mix to combine everything.
Transfer the macaroni and cheese in the mold for previously greased muffins. Divide in 6 parts by pressing firmly.
Sprinkle with previously reserved panko mixture.
Place in the preheated oven and bake for 15 minutes, until they are hot and golden brown.
Remove from the oven, let stand for 5 minutes and serve.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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