Wisconsin Five-Cheese Bake

01Method

1. 1

   Heat the oven to 400°F (200°C) and grease a 9x13-inch baking dish. Cook the macaroni in a large pot of salted boiling water until tender, 6 to 8 minutes, then drain.

2. 2

   Combine the mozzarella, Swiss, Parmesan, and provolone in a large bowl, setting about half a cup aside for the topping. In a separate bowl, whisk together the ricotta, sour cream, and heavy cream, then stir in the parsley, Italian seasoning, and garlic salt.

3. 3

   Add the drained macaroni and the ricotta mixture to the bowl of shredded cheeses and toss gently — a rough, uneven mix gives the best texture. Transfer everything to the prepared baking dish and scatter the reserved cheese over the surface.

4. 4

   Bake for about 10 minutes until the cheese has melted, then switch the oven to broil and cook for another 5 minutes to achieve a browned, bubbling top.