Baked Ricotta Mac and Cheese
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
Method
- 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!
Nutrition
Calories661kcalCarbohydrates48gProtein32gFat38gSaturated Fat21gPolyunsaturated Fat2gMonounsaturated Fat9gTrans Fat0.004gCholesterol158mgSodium687mgPotassium313mgFiber2gSugar3gVitamin A1212IUVitamin C0.3mgCalcium623mgIron1mg
Notes
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.