Creamy Ricotta Mac and Cheese (One Pot, 20 Minutes!)

Let’s be honest, who *doesn’t* love mac and cheese? It’s a classic for a reason – pure, unadulterated comfort. But sometimes, the thought of multiple pots, whisking sauces, and a mountain of dishes can feel a little overwhelming, especially on a busy weeknight. That’s where this creamy ricotta mac and cheese comes in! It’s a game-changer, my friends. We’re talking about a ridiculously delicious, incredibly creamy ricotta mac and cheese that comes together in a single pot and is ready in just about 20 minutes. Yes, you read that right! This one pot mac and cheese recipe is not only a lifesaver for busy families but also so simple that even the most culinarily challenged can nail it. The addition of ricotta cheese gives it an extra layer of silky smoothness that’s just out of this world. Say goodbye to bland, boring mac and hello to your new favorite weeknight go-to!

Why You’ll Love This One Pot Mac and Cheese

• Speedy: Ready in under 30 minutes, perfect for busy evenings.
• Easy Cleanup: Everything cooks in one pot!
• Incredibly Creamy: Ricotta cheese makes all the difference.
• Family Favorite: Kid-approved and adult-loved.
• Versatile: Easily customizable with your favorite mix-ins.

Creamy Ricotta Mac and Cheese: Ingredients

You probably have most of these pantry staples already! This ricotta cheese pasta is designed for simplicity.

• 8 ounces elbow macaroni (or other small pasta shape)
• 4 cups water
• 1 teaspoon salt, plus more for pasta water (if boiling separately)
• 1/2 teaspoon black pepper
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk (whole milk recommended for extra creaminess)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese (or Gruyere for extra flavor)
• 1 cup ricotta cheese
• 1/4 teaspoon garlic powder (optional)
• Pinch of nutmeg (optional, but recommended!)

How to Make Quick Ricotta Mac and Cheese (One Pot!)

This quick mac and cheese recipe is a dream to whip up. Follow these simple steps for the best results:

1. Cook the Pasta: In a large pot or Dutch oven, combine the uncooked macaroni, water, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil over medium-high heat. Cook, stirring occasionally, according to package directions until al dente (usually about 8-10 minutes).
2. Drain and Set Aside: Once the pasta is cooked, carefully drain off most of the water, leaving about 1/4 cup of the starchy pasta water in the pot. Return the pot with the drained pasta and reserved water to the stovetop over low heat.
3. Make the Cheese Sauce: In a separate saucepan (or if you’re really committed to one pot, carefully remove the pasta, make the sauce, then combine), melt the butter over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly, until a smooth paste forms (this is your roux).
4. Add Milk: Gradually whisk in the milk, a little at a time, until smooth and no lumps remain. Continue to cook, stirring frequently, until the sauce thickens slightly, about 3-5 minutes. Do not boil.
5. Melt the Cheeses: Remove the saucepan from the heat. Stir in the shredded cheddar cheese and Monterey Jack cheese until melted and smooth.
6. Incorporate Ricotta & Season: Stir in the ricotta cheese, garlic powder (if using), and nutmeg (if using) until thoroughly combined and the sauce is extra creamy.
7. Combine and Serve: Pour the creamy cheese sauce over the cooked macaroni in the large pot. Stir gently until all the pasta is evenly coated. Taste and add more salt and pepper if needed.

Chef’s Tips for the Best Ricotta Mac and Cheese

1. Don’t Overcook the Pasta: Since the pasta will continue to cook in the sauce, aim for al dente. Overcooked pasta can become mushy.
2. Quality Cheese Matters: While pre-shredded cheese is convenient, shredding your own cheese from a block melts much smoother and prevents the addition of anti-caking agents.
3. Adjust Creaminess: If you prefer an even looser sauce, add a splash more milk or reserved pasta water until you reach your desired consistency.

Storing and Reheating Your Creamy Mac and Cheese

Leftovers? Lucky you! Store any remaining creamy ricotta mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a saucepan over low heat, adding a splash of milk or water to loosen the sauce. You can also microwave individual portions, stirring halfway through, until heated through. Avoid overheating, which can cause the sauce to break.

Quick Nutrition Estimate (Per Serving)

(This is an estimate and can vary based on ingredients used.)
Calories: ~450-550
Protein: ~15-20g
Fat: ~25-35g
Carbohydrates: ~40-50g

Serving Suggestions

This one pot mac and cheese is fantastic on its own, but it also pairs wonderfully with:

• Grilled chicken or salmon
• A simple side salad with a vinaigrette
• Steamed broccoli or green beans
• Crispy bacon bits or breadcrumbs sprinkled on top

Final Thoughts

There you have it – the easiest, creamiest, most comforting creamy ricotta mac and cheese you’ll ever make! This ricotta cheese pasta is a true weeknight warrior and is guaranteed to bring smiles all around. Give it a try and let me know what you think in the comments below!

Did you make this quick mac and cheese recipe? I’d love to hear how it turned out! Please leave a comment and a rating below. Your feedback helps other cooks!