One-Pot Creamy Ricotta Mac and Cheese
To be honest, who doesn’t enjoy mac and cheese? It’s a classic for a reason: it makes you feel good all the time. But on a busy weeknight, the prospect of having to clean up a lot of pots, whisk sauces, and wash a lot of dishes can be a little too much. This velvety ricotta mac and cheese is just what you need! My friends, this is a game-changer. We’re talking about a ricotta mac and cheese that is so good and creamy that it only takes one pot and 20 minutes to make. That’s right! This one-pot mac and cheese dish is a lifesaver for busy families and is so easy that even people who aren’t good at cooking can do it. Adding ricotta cheese makes it even smoother, which is really amazing. Say goodbye to dull, bland mac and cheese and welcome to your new favorite weeknight meal!
- Fast: It only takes 30 minutes to make, so it’s great for hectic nights.
- One pot does all the cooking, so it’s easy to clean up!
- Ricotta cheese makes it so creamy.
- A family favorite that kids and adults both love.
- Adaptable: You may easily add your preferred mix-ins to it.
Ingredients
- 8 ounces of elbow macaroni or another tiny pasta shape
- 4 cups of water
- 1 teaspoon of salt, plus more for the pasta water if you are boiling it separately
- 1/2 teaspoon of black pepper
- 1/4 cup of butter without salt
- 1/4 cup of all-purpose flour
- 2 cups of milk (whole milk is best for added creaminess)
- 1 cup of shredded strong cheddar cheese
- 1/2 cup of shredded Monterey Jack cheese (or Gruyere for more taste)
- 1 cup of ricotta cheese
- 1/4 teaspoon of garlic powder (optional)
- A little bit of nutmeg (not required, but suggested!)
Preparation
- Put the uncooked macaroni, water, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a big pot or Dutch oven. Put it on medium-high heat and bring it to a boil. Follow the directions on the package to cook, stirring every now and then, until the food is al dente (typically 8 to 10 minutes).
- Take the pasta out of the pot and set it aside. After the pasta is done cooking, carefully drain out most of the water, leaving about 1/4 cup of the starchy pasta water in the pot. Put the pot with the strained pasta and conserved water back on the burner over low heat.
- To prepare the cheese sauce, melt the butter in a different saucepan over medium heat. If you really want to use only one pot, carefully take the pasta out, make the sauce, and then put it back in. Add the flour and heat for one minute, stirring frequently, until a smooth paste develops. This is your roux.
- Slowly whisk in the milk, a little at a time, until the mixture is smooth and there are no lumps. Stir the sauce often as it cooks for another 3 to 5 minutes, or until it thickens a little. Don’t boil.
- Take the pot off the heat to melt the cheeses. Add the shredded cheddar and Monterey Jack cheese and stir until they are melted and creamy.
- Add the ricotta cheese, garlic powder (if used), and nutmeg (if using) to the sauce and stir until everything is well mixed and the sauce is extra creamy.
- Mix and Serve: In the big pot, pour the creamy cheese sauce over the macaroni that has already been cooked. Gently stir until all the spaghetti is covered equally. Taste it and add additional salt and pepper if you need to.
Pro Tips
- Cheesy happiness!
- Don’t overcook the pasta; it will keep cooking in the sauce. Aim for al dente. Pasta that has been cooked too long might go mushy.
- Quality Cheese Matters: Pre-shredded cheese is easy to use, but shredding your own cheese from a block makes it melt better and keeps you from adding anti-caking agents.
- Make it creamier: If you want a sauce that is even looser, add a little more milk or saved pasta water until you get the right consistency.
- Are there any leftovers? You’re lucky! You may keep any leftover creamy ricotta mac and cheese in the fridge for up to three days in an airtight container. To heat it up again, put it in a skillet over low heat and add a little milk or water to soften the sauce. You can also microwave individual servings, stirring them halfway through, until they are hot all the way through. Don’t let the sauce get too hot, or it will shatter.
Nutrition Estimate
(This is an estimate and may change depending on the ingredients used.)
- Around 450 to 550 calories
- Protein: about 15 to 20 grams
- Fat: about 25 to 35 grams
- Carbohydrates: about 40 to 50 grams
Serving Suggestions
- Chicken or salmon on the grill
- A simple salad with a vinaigrette on the side
- Broccoli or green beans that have been steamed
- Bacon pieces or breadcrumbs that are crispy on top
That’s all! This is the easiest, creamiest, and most comfortable creamy ricotta mac and cheese you’ll ever make. This pasta with ricotta cheese is a great weeknight meal that will make everyone happy. Try it out and tell me what you think in the comments!
Did you try this easy mac and cheese recipe? I’d love to know how that went! Please rate and comment below. Your comments help other chefs!