Baked Ricotta Mac and Cheese Recipe
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Jump to RecipeThis baked ricotta mac and cheese recipe is creamy, tangy, delicious, and SO simple to make! A fantastic comfort food dinner the whole family will love – loaded with cooked macaroni noodles, creamy ricotta cheese, and topped with extra cheddar.
Take your mac and cheese to the next level with the creamiest version yet! With just 10 minutes of prep time – the oven does all the work for this luxurious Italian baked mac and cheese.
Want more modern pasta recipes? Try our creamy jerk chicken pasta, salmon orzo, & our favorite sweet and spicy hot honey noodles.
We LOVE a good mac and cheese recipe, and this is the creamiest mac yet! While ricotta cheese isn’t traditional in mac & cheese, we added this delicate and flavorful cheese for delicious texture in each bite.
Start by cooking pasta, mixing the ricotta and cheddar ingredients together, and baking them until hot and bubbling. The top get golden brown on the oven and the inside is creamy and delicious.
Why This Recipe Works
- A classic recipe for baked mac and cheese, but elevated with ricotta!
- This easy recipe has only a handful of inexpensive ingredients.
- Follow our simple step-by-step instructions for this simple dish – cooks of any skill level can make this without fail!
- A family favorite recipe that will be loved by kids to adults.
- It’s versatile – add in your favorite vegetables or see our suggestions below!
Ingredients You’ll Need
Macaroni Noodles – I used regular enriched white macaroni for this recipe, but you can use whole wheat, protein pasta, or a gluten free macaroni if desired!
Ricotta Cheese – I used whole milk ricotta for the ultimate cheesy dish, but you can use part skim ricotta cheese if desired. Or of you’re feeling adventurous you can make your own whole milk ricotta recipe with just 2 ingredients!
Cheddar Cheese – for that classic tangy mac and cheese flavor! You can use mild or sharp, depending on your preferences.
Sour Cream – to enhance the creamy flavor and extra tanginess.
Eggs – help to keep the mac and cheese together when baked. If you don’t have eggs, you can omit.
Paprika – for a little sprinkle of extra flavor on top. Get wild and use smoked paprika if you wish for a smoky flavor.
Sea salt and black pepper to taste.
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Additions and Substitutions
- If you want to use another noodle shape besides macaroni, there are plenty of great options! Use small or medium shells, ditalini, penne, or rotini.
- Add in vegetables: 1 cup of frozen peas, chopped broccoli, baby spinach, sun dried tomatoes, or roasted red pepper would make fantastic additions!
- Instead of cheddar cheese you can substitute a mac and cheese blend, or use half cheddar and half parmesan cheese for a sharper flavor!
- Top with breadcrumbs for a crunchy layer.
How To Make Mac and Cheese with Ricotta
Step 1: Cook macaroni according to package instructions. Drain, and rinse under cold water until mac has cooled.
Step 2: Preheat the oven to 350 degrees Fahrenheit. In an extra large mixing bowl, add the ricotta cheese, eggs, 3.5 cups of the cheddar (reserve 1/2 cup for later), sour cream, salt, and pepper.
Step 3: Mix the cheeses well until a thick and creamy sauce forms.
Step 4: Add the cooked and cooled macaroni noodles to the cheese sauce.
Step 5: Stir well to combine, ensuring each macaroni noodle is coated in the thick ricotta cheese sauce.
Step 6: Pour the macaroni mixture into a large 13 x 9 inch baking dish. Top with a sprinkle of paprika and the remaining 1/2 cup of cheddar cheese.
Step 7: Place the baking dish in the oven, and bake the macaroni and cheese for 35-40 minutes, until hot and bubbling. The top should just begin to brown and crisp. Serve hot and enjoy!
Recipe FAQs
Absolutely – ricotta cheese gives baked mac and cheese an irresistibly thick and creamy sauce. The ricotta coats each noodle, making for the perfect comfort food dish.
Cooked macaroni noodles are tossed in a creamy sauce made from whole milk ricotta cheese, shredded cheddar cheese, sour cream, eggs, salt, and pepper.
Absolutely – you can use a skim, part-skim, or whole milk ricotta cheese for the sauce of this macaroni dish. All work well.
Expert Tips
- Season to taste. Everyone’s preferences for salt and pepper vary. Before fully digging in, taste the soup and add a bit more salt and pepper (or fresh herbs) if needed.
- Serve this ricotta baked mac with a chopped antipasto salad, or fresh greens tossed in olive oil and vinegar.
- Make it ahead! Follow all the steps (except for preheating the oven) up until baking – cover the macaroni in the baking dish instead of baking, and refrigerate for up to 48 hours before you bake.
More Tasty Pasta Recipes
- Chicken Pasta with Vodka Sauce
- Goat Cheese Pesto Pasta
- Cottage Cheese Alfredo Pasta Sauce
- Low Sodium Stuffed Shells
- Pasta Alla Siciliana with Burrata
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Baked Ricotta Mac and Cheese
Equipment
- Mixing Bowl
- Pot
- 13 x 9 inch baking dish
Ingredients
- 16 ounces macaroni noodles 1 lb
- 24 ounces ricotta cheese
- 2 eggs
- 8 ounces sour cream
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups cheddar cheese divided
- 1/4 teaspoon paprika
Instructions
- Cook macaroni according to package instructions. Drain, and rinse under cold water until mac has cooled.
- Preheat the oven to 350 degrees Fahrenheit. In an extra large mixing bowl, add the ricotta cheese, eggs, 3.5 cups of the cheddar (reserve 1/2 cup for later), sour cream, salt, and pepper. Mix the cheeses well until a thick and creamy sauce forms.
- Add the cooked and cooled macaroni noodles to the cheese sauce. Stir well to combine, ensuring each macaroni noodle is coated in the thick ricotta cheese sauce.
- Pour the macaroni mixture into a large 13 x 9 inch baking dish. Top with a sprinkle of paprika and the remaining 1/2 cup of cheddar cheese.
- Place the baking dish in the oven, and bake the macaroni and cheese for 35-40 minutes, until hot and bubbling. The top should just begin to brown and crisp. Serve hot and enjoy!
Notes
- If you want to use another noodle shape besides macaroni, there are plenty of great options! Use small or medium shells, ditalini, penne, or rotini.
- Add in vegetables: 1 cup of frozen peas, chopped broccoli, baby spinach, sun dried tomatoes, or roasted red pepper would make fantastic additions!
- Instead of cheddar cheese you can substitute a mac and cheese blend, or use half cheddar and half parmesan cheese for a sharper flavor!
- Top with breadcrumbs for a crunchy layer.
Nutrition
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