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Ingredients

  • 3 cups uncooked penne pasta
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 1/2 cups 2% low-fat milk
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 4 ounces cream cheese
  • 1 cup (4 ounces) shredded Gruy√®re or Swiss cheese
  • 3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons butter
  • 12 saltine crackers, crumbled

Instructions

  1. Cook pasta according to package directions, drain.
  2. Preheat oven to 350F. Lightly grease a 13 x 9-inch or 8-cup casserole dish.
  3. Combine egg, garlic and milk and mix well. Place pasta in a large casserole dish. Add milk mixture and remaining ingredients, except butter and crackers. Mix well with a spoon. Combine butter and crackers. Sprinkle over pasta. Bake 30 minutes or until browned and bubbly.

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The recipe was originally published as Four-Cheese Macaroni and Cheese on Relish.com

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