• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Fast Recipe Food Blog
  • 15 Minutes or Less
  • Recipe Index
  • Latest Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • 15 Minutes or Less
  • Recipe Index
  • Latest Recipes
  • About
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • 15 Minutes or Less
    • Recipe Index
    • Latest Recipes
    • About
    • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • ร—
    Home ยป Recipes ยป Recipes by Ingredient ยป Pasta

    Creamy Ricotta Mac and Cheese

    Last modified: Jan 26, 2024 ยท Published by Adina, Jul 12, 2022 ยท 7 Comments

    Jump to Recipe

    This delicious ricotta mac and cheese recipe is ready in about 20 minutes. The elbow macaroni is coated in a melty, creamy, cheesy sauce made with three types of cheese: this is an easy recipe that both adults and children love.

    close up of macaroni with ricotta sauce on a white blue cloth.

    This ricotta mac and cheese is an outrageously creamy and cheesy meal that your whole family will adore. And itโ€™s so easy and quick to make; you can make it any day of the week. An ooey-gooey, good mac and cheese, the ultimate comfort food!

    And if you love this kind of cheesy dish, check out our delicious homemade Mac and Cheese without Flour, Cottage Cheese Mac and Cheese, Easy Mac and Cheese without Milk, Gouda Mac and Cheese, Mac and Cheese with Cream Cheese, or Tuna Mac and Cheese.

    Jump to:
    • ๐Ÿ“‹Recipe ingredients
    • ๐ŸฅฆPossible add-ins
    • ๐Ÿ‘ฉ๐Ÿปโ€๐ŸณFour simple steps to make ricotta mac and cheese
    • ๐Ÿง€Can I bake this macaroni dish?
    • ๐Ÿ”ŠTips for Success
    • โ“Recipe FAQ
    • ๐ŸMore Pasta Recipes
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    ๐Ÿ“‹Recipe ingredients

    listed ingredients for making macaroni with ricotta, cheddar and mozzarella.

    Elbow macaroni: The classic pasta that is used for making this dish. However, rest assured the dish works perfectly with any other sort of short pasta, like penne, fusilli, farfalle, and so on.

    Three types of cheese:

    • Ricotta: creamy, full-fat ricotta cheese.
    • Cheddar: NOT pre-grated! I prefer aged, more robust flavored Cheddar; it definitely imparts more flavor to the cheese sauce.
    • Mozzarella: NOT pre-grated. Full-fat mozzarella cheese is the best kind.

    Heavy cream: It adds extra creaminess and makes the sauce even smoother. You can replace it with single cream, full-fat, or skim milk, but I think that heavy cream works best. This is not a diet recipe anyway, so you will not make this dish considerably skinnier by using milk.

    Pasta cooking water: Save about 1 cup before draining the noodles. You will need about ยฝ of it, maybe a splash more to loosen the sauce even more if necessary.

    Other ingredients: All-purpose flour, Dijon mustard (or a similar kind), fine sea salt or Kosher, and freshly ground black pepper.

    Check out more ricotta recipes: Easy Tomato and Ricotta Pasta, Easy Ricotta Pesto Pasta, and One Pot Pasta with Ricotta and Lemon.

    ๐ŸฅฆPossible add-ins

    • Cooked and crumbled bacon, about 4-5 slices.
    • Chopped cooked ham, about 3-4 tablespoons.
    • Frozen peas: Add them to the pasta pot during the last 2 minutes of the cooking time.
    • Broccoli cut into small florets. Add them to the pasta pot during the last 2 minutes of the cooking time.
    • Fresh baby spinach: Itโ€™s enough to add to the pan together with the pasta; the heat will be enough to make it wilt.
    • You could also add some red pepper flakes, lemon zest, white pepper instead of black, fresh herbs, and so on.

    ๐Ÿ‘ฉ๐Ÿปโ€๐ŸณFour simple steps to make ricotta mac and cheese

    • Step 1: Cook pasta al dente according to package instructions. Save about 1 cup of cooking water and drain it.
    • Step 2: Grate Cheddar and mozzarella on a block grater.
    • Step 3: Make cheese sauce during the last few minutes of the pastaโ€™s cooking time.
      • Mix ricotta, Cheddar, mozzarella, cream, mustard, salt, and pepper in a large pan. Add ยฝ cup of the pasta water and stir well on low heat until the ricotta is smooth, about 1-2 minutes (the cheese will not be completely melted yet).
    collage of two pictures of making cheese sauce in a pan.
    • Step 4: Combine. Add cooked macaroni to the pan. Mix well to coat and to help the cheese melt completely; it will take another minute or so. If the cheese is not completely melted after about 1 minute, turn off the heat under the pan and continue to mix macaroni with cheese sauce until everything is smooth.
      • Add another splash of pasta cooking water if the sauce gets too thick, but it usually doesnโ€™t.
    combining macaroni and ricotta sauce in a pan.

    ๐Ÿง€Can I bake this macaroni dish?

    Sure. I rarely do it because I love it just how it is and because it takes longer. But baking macaroni and cheese is a great idea, especially if you want to cook the dish in advance.

    • Pour the finished mac and cheese into a buttered casserole dish.
    • Topping: Combine 1 cup panko breadcrumbs, 3 tablespoons melted butter, and a pinch of salt and pepper. Top the noodles with the breadcrumb mixture.
    • Bake in the preheated oven at 350ยฐF (180ยฐC) for about 20-25 minutes until bubbly and golden brown.

    ๐Ÿ”ŠTips for Success

    Use mature, extra-sharp, or sharp Cheddar. Ricotta and mozzarella are both mild cheeses, so you need the punch that strong Cheddar gives the dish.

    Donโ€™t use pre-shredded cheese; it contains some additives that prevent the cheese from melting nicely, so the sauce will turn out grainy instead of creamy and smooth.

    Itโ€™s better if the ricotta and heavy cream are at room temperature; remove them from the fridge about 30 minutes before cooking. If they are at room temperature, there are fewer chances that the sauce will become grainy due to extreme temperature differences.

    Use very low heat to make the sauce, and donโ€™t overheat it, or the cheese might get grainy. During the first stage of making the sauce, only heat it long enough to allow the ricotta to get smooth.

    Add the drained noodles and continue stirring until all the cheese melts and coats the pasta. Turn off the heat after about 1 minute and continue stirring; the residual heat will be enough to melt the cheese.

    Exploring mac and cheese pairings? Dive into our guide: What to Serve with Mac and Cheese.

    small bowl with macaroni and cheese with cheddar, ricotta and mozzarella, the pot behind it.

    โ“Recipe FAQ

    Can I use other types of cheese for mac?

    You can substitute Cheddar with Gouda, smoked Gouda, Gruyere, or Fontina. Add a few slices of finely chopped American cheese for even more creaminess. Or you can combine different kinds of cheese. I always keep the mozzarella, though.

    Can I make macaroni and cheese ahead?

    When making ahead, itโ€™s preferable to bake the dish before serving. Pour the contents of the pan into a buttered baking dish, let cool, cover with plastic wrap and refrigerate until ready to bake. Top with breadcrumbs and bake as instructed above.

    How to store macaroni with ricotta?

    Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop. When reheating on the stovetop, add a splash of milk to loosen the sauce.

    Can I freeze ricotta mac?

    I recommend freezing ricotta mac and cheese before baking. Pour the mixture into a buttered baking dish, cover it tightly, and freeze it for up to 3 months.
    Bake from frozenย at 350ยฐF (180ยฐC) for about 1 hour or until thoroughly heated through; ensure that it is hot and bubbly in the middle. Add the breadcrumb topping during the last 20 minutes of the cooking time to allow it to get crispy and golden.
    Bake from thawedย at 350ยฐF (180ยฐC) for about 20-25 minutes. Sprinkle with the breadcrumb topping right at the beginning and bake the dish until the topping is golden brown.

    close up wooden spoon lifting ultra creamy mac and cheese.

    ๐ŸMore Pasta Recipes

    • american chop suey in a large cast-iron pot.
      New England Chop Suey
    • small plate with lemon pepper pasta sprinkled with parsley.
      The Best Lemon Pepper Pasta Recipe
    • close up thermomix mac and cheese with parsley on top.
      Easy Thermomix Mac and Cheese
    • overhead view of a white plate with tuna pesto pasta sprinkled with parsley and parmesan.
      Quick Tuna Pesto Pasta
    Hungry for More Fast Recipes?

    Sign up for our Newsletter to receive new, quick, and delicious recipes in your inbox occasionally! Find me sharing daily meal-time inspiration on Pinterest and Facebook

    Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!

    ๐Ÿ“– Recipe

    close up of macaroni with ricotta sauce on a white blue cloth.

    Creamy Ricotta Mac and Cheese

    elicious ricotta mac and cheese ready in about 20 minutes. Elbow macaroni coated in a melty creamy sauce made with three types of cheese: a recipe that both adults and children love.
    4.80 from 10 votes
    Print Pin Rate
    Course: Main Course, Pasta Recipes
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Servings: 6 servings
    Calories: 643kcal
    Author: Adina

    Equipment

    • 1 Large pot
    • 1 Box grater
    • 1 Large pan
    Prevent your screen from going dark

    Ingredients 
     

    • 1 lb macaroni Note 1
    • 1 cup ricotta
    • 2 ยฝ cups Cheddar grated, Note 2
    • 1 cup mozzarella grated, Note 2
    • ยผ cup heavy cream
    • 1 teaspoon Dijon mustard or similar
    • 3 teaspoons all-purpose flour
    • ยฝ cup cooking water from the pasta
    • fine sea salt and freshly ground black pepper

    Instructions

    • Cook the pasta: Bring a large pot of water to a boil. Add salt generously and cook the macaroni according to the packet instructions. Reserve about 1 cup of the cooking water. Drain the pasta.
      1 lb macaroni
    • Grate Cheddar and mozzarella.
      2 ยฝ cups Cheddar + 1 cup mozzarella
    • Make the sauce during the last minutes of the pastaโ€™s cooking time.
    • Mix ricotta, grated cheese, heavy cream, mustard, flour, salt, and pepper in a pan. Add about ยฝ cup of the pasta cooking water. Stir well on low heat until the ricotta is smooth (the grated cheese will not be completely melted); it will take about 1-2 minutes.
      1 cup ricotta + ยผ cup heavy cream + 1 teaspoon Dijon mustard + 3 teaspoons all-purpose flour + fine sea salt and freshly ground black pepper+ ยฝ cup cooking water from the pasta
    • Add drained pasta to the pan and mix gently for another minute or so until the cheese is melted and the sauce coats the macaroni.
    • Adjust the taste with more salt and pepper and serve immediately.

    Notes

    1. Pasta: You can use any other type of short pasta.
    2. Cheese: Please use freshly grated cheese; pre-grated cheese will not melt nicely.

    Nutrition

    Calories: 643kcal | Carbohydrates: 60g | Protein: 30g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 95mg | Sodium: 483mg | Potassium: 275mg | Fiber: 2g | Sugar: 3g | Vitamin A: 940IU | Vitamin C: 0.1mg | Calcium: 543mg | Iron: 1mg
    Tried this recipe? Pin it today!Mention @thefastrecipe or tag #thefastrecipe!

    More Quick Pasta Recipes

    • asparagus pea pasta in a bowl on a round cutting board with a fork beside it.
      Asparagus Pea Pasta
    • pasta with smoked trout in a large bowl on a round cutting board.
      Pasta with Smoked Trout
    • viral turkish pasta dish from tik tok.
      Turkish Pasta Dish
    • vegetable lasagna with bechamel sauce in a baking dish with blue rim.
      Vegetable Lasagna with Bechamel Sauce

    Sharing is caring!

    216 shares
    • Facebook
    • X
    • Flipboard

    Reader Interactions

    Comments

      4.80 from 10 votes (6 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating





      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Pete Mack says

      December 05, 2023 at 9:38 am

      5 stars
      I managed to invent an almost identical recipe because of limited refrigerator contents. Out of milk, almost out of cream, but an unopened tub of ricotta! I also started with 2T roux, but it might not be needed. So, so, creamy!
      2 takeaways:
      * go light on salt in the pasta water.
      * very good with onion, bacon, and garlic.

      Reply
      • Adina says

        December 05, 2023 at 9:41 am

        That sounds great, Pete. That is how I came up with this recipe too: a tub of ricotta that was almost expired and needed to be used. ๐Ÿ™‚

        Reply
    2. Sharon says

      December 25, 2022 at 3:04 pm

      5 stars
      I was really surprised as well. I had a ton of Ricotta left over and found this recpie and as I was reading it I was like, "no way is this goign to be good" and it was. Thank you for sharing.

      Reply
    3. Mary says

      November 09, 2022 at 10:33 pm

      3 stars
      I followed the recipe exactly, and although it tasted wonderful, the sauce never incorporated into the noodles. It was just remained stretchy strings of cheese intermingled with the noodles.

      Reply
      • Adina says

        November 10, 2022 at 9:08 am

        Hi Mary. I can only think about 2 things: either the cheese mixture got too hot or the cheese had too many additives that prevented it from melting nicely. That's the case with pre-shredded cheese.

        Reply
    4. Melanie Hay says

      October 07, 2022 at 4:56 am

      5 stars
      This recipe really suprised me, I kinda didn't expect the sauce to work, but it did and the whole thing was so easy and tastes amazing!
      I did add pan fried chopped up broccolini and ham ๐Ÿ™‚

      Reply
      • TheFastRecipe says

        October 07, 2022 at 10:56 am

        I'm glad it surprised you Melanie, enjoy!

        Reply

    Primary Sidebar

    Adina Beck the recipe writer, creator, and photographer behind The Fast Recipe Food Blog.

    Hi, I'm Adina! I am a foodie, creator, writer, and photographer, creating and photographing recipes for my blogs and clients.

    More about me โ†’

    Most Popular

    • collage of four pictures of different dipping sauces for calamari.
      Best Dipping Sauces for Calamari

    • small bowl of creamy ricotta mac and cheese on a white cloth with blue flowers.
      Creamy Ricotta Mac and Cheese

    • quick pork belly bites sprinkled with green onions on a white plate.
      Quick Pork Belly Bites

    • red dutch oven with mac and cheese without flour.
      Simple Mac and Cheese without Flour

    Easy Summer Dinner

    • italian zucchini soup topped with fresh basil in a large bowl.
      Italian Zucchini Soup

    • penne caprese with tomatoes, mozzarella and fresh basil in a bowl.
      Easy Penne Caprese

    • two pieces of panko chicken, one sliced, on a green plate with salad and lemon wedges.
      Crispy Panko Chicken

    • a bowl of dill lemon rice topped with a large sprig of dill and lemon slices.
      Dill Lemon Rice

    Footer

    โ†‘ back to top

    About

    • About us
    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    Newsletter

    Sign Up! for emails and updates

    Check out our Web Stories

    Contact

    If you have any questions or want to work with us, please email us @ yummy@thefastrecipe.com

    If you would like to use one of our photos in your editorial content, please feel free to do so as long as a link back to thefastrecipe.com is provided. Thank you.

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright ยฉ 2025

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.