Creamy Ricotta Mac and Cheese

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

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.

Course Main Course, Pasta Recipes

Cuisine American

Prep Time 5

Cook Time 15

Servings servings

Calories 643kcal

Author Adina

Equipment

1 Large pot
1 Box grater
1 Large pan

Ingredients

1 lb macaroni Note 1
1 cup ricotta
2 ½ cups Cheddar grated, Note 2
1 cup mozzarella grated, Note 2
¼ cup heavy cream
1 teaspoon Dijon mustard or similar
3 teaspoons all-purpose flour
½ cup cooking water from the pasta
fine sea salt and freshly ground black pepper

US - EU

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 ½ cups Cheddar + 1 cup mozzarella
Make the sauce during the last minutes of the pasta’s cooking time.
Mix ricotta, grated cheese, heavy cream, mustard, flour, salt, and pepper in a pan. Add about ½ 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 + ¼ cup heavy cream + 1 teaspoon Dijon mustard + 3 teaspoons all-purpose flour + fine sea salt and freshly ground black pepper+ ½ 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

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

Nutrition