Creamy Baked Mac & Cheese

I love mac & cheese ^[7]! The cheesier the better. But I’m also trying to remove some of the covid fat, so how do I make this dish creamy and taste cheesy? Answer? Keep reading!

Here’s How to Make the Mac & Cheese:

Cook the mac (macaroni) until it’s soft but still slightly firm. The technical term is al dente, from the Italian, to the tooth. For vegetables that usually means they are hot but still have some crunch.

For pasta that means it’s tender enough that it moves, but when you bite there is still a little firmness (but not crunch).

Drain.

While the pasta is draining, place the butter and ricotta in the pan.

Add the drained mac on top of it and stir in. Stir in the milk and 2/3 of the cheese, adding salt and pepper to taste.

Place the entire mixture in a casserole dish and top it with the bread crumbs, then the remaining cheese.

Bake at 350° until the cheese bubbles and the top is brown.

Serve it hot and steaming!

© Copyright 2020 The Lazy Gastronome

5 from 3 votes

Print ^[6]

Creamy Baked Mac & Cheese

The addition of some ricotta cheese gives this dish a creamy cheesy taste with a lot less fat!

Course: Main Course, main dish, Pasta, Side Dish

Cuisine: American, comfort food

Keyword: baked, cheddar, cheese, macaroni, ricotta

Servings: 4 servings

Author: HelenFern

Ingredients

• 8 oz uncooked elbow macaroni (about 2 cups)
• 2 Tablespoons butter
• 2/3 cup park skim ricotta cheese
• 1/4 cup low fat milk
• 1 cup shredded cheddar cheese
• 1/2 cup dried bread crumbs
• salt and pepper to taste

Instructions

1. Cook the macaroni in boiling salted water until it's soft but still slightly firm. Drain.

2. While the pasta is draining, place the butter and ricotta in the pan.

3. Add the drained macaroni on top of it and stir in. Stir in the milk and 2/3 of the cheese, adding salt and pepper to taste.

4. Place the entire mixture in casserole dish and top it with the bread crumbs, then the remaining cheese.

5. Bake at 350° until the cheese bubbles and the top is brown.

6. Serve it hot and steaming!

Recipe Notes

© Copyright 2020 The Lazy Gastronome

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