Ingredients
8 oz elbow macaroni (or pasta of choice)
1 cup ricotta cheese
1½ cups sharp cheddar cheese, shredded
½ cup whole milk
¼ cup heavy cream
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground mustard (optional)
Salt and black pepper to taste
¼ cup breadcrumbs (optional, for topping)
Instructions
1. Cook the macaroni according to package instructions until al dente. Drain and set aside.
2. In a saucepan over medium heat, melt the butter. Stir in flour and whisk constantly for 1 minute to create a roux.
3. Gradually add milk and heavy cream while whisking until smooth. Let simmer 2–3 minutes until thickened.
4. Stir in garlic powder, onion powder, ground mustard, salt, and pepper.
5. Reduce heat to low. Add cheddar cheese and stir until melted and smooth.
6. Remove from heat. Fold in ricotta cheese until fully combined.
7. Add cooked pasta to the cheese sauce and stir until well coated.
8. Transfer to a greased baking dish. Sprinkle with breadcrumbs if using.
9. Bake at 375°F for 15–20 minutes until bubbly and golden on top.
10. Serve hot, garnished with fresh herbs or extra cheese if desired.
Notes
Use full-fat ricotta for the best creamy texture.
Add cooked spinach, bacon, or roasted tomatoes for extra flavor.
This dish reheats beautifully—store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 65mg
Keywords: ricotta mac and cheese, baked mac and cheese with ricotta, creamy mac and cheese