Baked Macaroni and Cheese

Baked Mac and Cheese

My husband is a macaroni and cheese fanatic, even more than our kids, so I am always on the hunt for great mac n’ cheese recipes for him. Honestly, if left to his own devices, he’d eat it every day, all day. When I came across this recipe for baked mac n’ cheese I knew I had to give it a whirl. I do have a tried and true recipe for both baked and stovetop macaroni and cheese but this one looked too good to pass up. Plus, it was SO quick and easy to pull together. This recipe absolutely did NOT disappoint. It was very rich and flavorful and the pasta was cooked to perfection in the sauce.

The original recipe is from The New York Times and it can be found right here . The only changes that I made to the original recipe was to use ricotta in place of cottage cheese and I substituted mini penne regate pasta for elbows. The great thing about this recipe is that you do NOT need to precook the pasta. You simply toss the dry, uncooked pasta with the milk sauce and cheese then bake. It doesn’t get much easier than that! During baking, I recommend placing a piece of aluminum foil underneath your pan, the macaroni and cheese bubbles up a lot during baking and it did drip a little in the oven. The aluminum foil will help to catch the mess and avoid any cheese from burning to the inside of your oven.

Because this is a baked macaroni and cheese it will not be as creamy or “soupy” as a stovetop version. If you prefer it a little more on the “wet” side, cut down on the cooking time by a few minutes so that the pasta doesn’t have time to absorb all of the cheese sauce. Also, feel free to play around with what cheese you use in this recipe. Cheddar cheese is a classic choice but other cheeses such as Asiago or American will also work nicely in most macaroni and cheese recipes. Be creative and enjoy!

Ingredients

  • 2 tbs unsalted butter
  • 1 cup full fat ricotta cheese
  • 2 cups milk (not skim)
  • 1 tsp dry mustard
  •  Pinch cayenne
  •  Pinch grated nutmeg
  • ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 lb sharp or extra-sharp cheddar cheese, grated
  • ½ pound elbow pasta, uncooked

Instructions

Heat oven to 375ºF and position an oven rack in upper third of oven. Use 1 tbs butter to butter a 9-inch round or square baking pan.

In a blender, purée ricotta cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve ¼ cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.

Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

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