The addition of some ricotta cheese gives this dish a creamy cheesy taste with a lot less fat!
Cook the macaroni in boiling salted water until it's soft but still slightly firm. Drain.
While the pasta is draining, place the butter and ricotta in the pan.
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.
Place the entire mixture in 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!
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