Can Ricotta Cheese Be Used in Macaroni and Cheese?

Absolutely. Ricotta cheese works beautifully in macaroni and cheese with ricotta because it brings a creamy, smooth consistency that’s hard to beat. Unlike stretchy cheeses, ricotta won’t create a pull, but it will give the sauce a soft, luxurious texture. It blends effortlessly with cheddar and parmesan for a balanced dish.

What Two Cheeses Are Best for Mac and Cheese?

For the ultimate macaroni and cheese with ricotta , pair sharp cheddar with grated parmesan. These two cheeses offer sharpness and saltiness that contrast the mild creaminess of ricotta. This trio creates depth while keeping the texture rich. If baking, a sprinkle of mozzarella adds that satisfying golden crust.

Is Ricotta a Good Melting Cheese?

Ricotta isn’t a traditional “melting cheese” like fontina or gouda, but it’s excellent for blending. In macaroni and cheese with ricotta , it dissolves smoothly into the sauce, making it velvety and comforting. For best results, stir it into a warm roux-based cheese sauce rather than heating it directly on high heat.

What Pairs Well with Ricotta Cheese?

Ricotta plays well with a wide range of flavors. For savory pairings in macaroni and cheese with ricotta , think roasted garlic, spinach, sun-dried tomatoes, and even herbs like basil or thyme. For sides, serve with garlic parmesan chicken pasta or a fresh salad to keep things light and complete.

Macaroni and cheese with ricotta adds creaminess to comfort. Try this simple, flavorful recipe your whole family will love!

Ingredients

Scale

8 ounces elbow macaroni (or pasta of choice)

1 tablespoon butter

1 tablespoon all-purpose flour

1 cup whole milk

1/2 cup ricotta cheese

1 cup sharp cheddar cheese, shredded

1/2 cup mozzarella cheese, shredded

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon mustard powder (optional)

Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook macaroni until al dente according to package directions. Drain and set aside.

2. In a medium saucepan over medium heat, melt butter. Stir in flour and whisk constantly for about 1 minute to make a roux.

3. Slowly pour in milk while whisking until smooth. Cook for 3–4 minutes until slightly thickened.

4. Add ricotta cheese and stir until incorporated.

5. Add cheddar and mozzarella cheese. Stir continuously until cheeses are melted and sauce is smooth.

6. Season with salt, pepper, garlic powder, and mustard powder (if using).

7. Add cooked macaroni to the cheese sauce and mix until fully coated.

8. Simmer for another 2 minutes on low heat.

9. Serve hot, garnished with chopped parsley.

Notes

You can substitute elbow macaroni with shells or cavatappi for texture.

If you prefer a baked version, transfer the finished dish into a baking dish, top with extra cheese and breadcrumbs, and bake at 375°F for 15 minutes.

Author: hafsa saffaji
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 3g
Sodium: 550mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 18g
Cholesterol: 60mg

Keywords: macaroni and cheese with ricotta, creamy ricotta mac and cheese, mac and cheese recipe