I’ve tried so many different recipes for mac n cheese, but haven’t like any of them until this one… unfortunately the internet print-out didn’t give me any sort of reference for where the recipe came from, so my apologies go out for not giving proper credit. I wish I could say I invented this myself, but that’d be a big whopper! 🙂
- 1 lb macaroni
- 1/4 cup of butter
- 1/4 cup of AP flour
- 3 cups of milk
- 15 ounces ricotta cheese
- 10 ounces finely shredded or grated cheese (I used colby jack mix and then sprinkled cheddar on the top)
- Salt & Pepper to taste
- Preheat the oven to 350 degrees F.
- Cook the macaroni according to the package’s directions.
- While the macaroni is cooking, melt the butter in a medium saucepan. Once melted, whisk in the flour. Stir and cook for 1 minute.
- Whisk in the milk to the white sauce a little at a time, fully incorporating before adding more. When all the milk has been added, cook on medium heat for a few minutes until it has noticeably thickened. Remove from heat.
- When the macaroni has finished cooking, drain it and pour into a large mixing bowl. Add the white sauce on top and stir well.
- Stir in the ricotta and half the grated cheese. Generously season with salt (mine needed a lot of salt) and pepper. Make sure you taste it to be certain it is properly seasoned.
- Pour into a buttered 9×13 inch pan.
- Sprinkle the remaining cheese on top and put in the oven.
- Bake for about 20 minutes. If desired, put it under the broiler for a few minutes to get a crispy top.
I hate to use the “G” word, but this mac n cheese has a delightfully gritty ricotta texture. 🙂 I like the pretty white color that came from the sauce and the colby jack, but next time I might try using all cheddar to give it more of a kick.