Description
A luxurious and creamy twist on classic macaroni and cheese using whole-milk ricotta for a light, velvet-smooth texture.
Ingredients
Scale
- 1 lb Elbow Macaroni or Shells
- 15 oz Whole-milk Ricotta Cheese
- 2 cups Sharp Cheddar, shredded
- 1 cup Mozzarella, shredded
- 4 tbsp Unsalted Butter
- 1/4 cup All-purpose Flour
- 3 cups Whole Milk
- 1 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- Salt and Black Pepper to taste
- 1/2 cup Panko Breadcrumbs
Instructions
- Boil pasta in salted water until slightly under al dente, then drain.
- Melt butter and whisk in flour to create a light roux.
- Slowly add milk, whisking until thickened into a Béchamel sauce.
- Melt in the cheddar and mozzarella, then fold in the ricotta cheese.
- Combine the pasta with the cheese sauce.
- Transfer to a baking dish, top with breadcrumbs, and bake at 375°F for 20 minutes.
Notes
High protein from ricotta, extremely creamy texture, and kid-friendly flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 520 kcal