No boil mac & cheese

I saw a two recipes from Plain Chicken (recipe 1) (recipe 2) and thought they sounded divine. Then, I didn’t have any cottage cheese.  And I was too lazy to go get some. But I did have some ricotta in the fridge.  I figured that if it was awful, I’d still eat it.  How can anything with a pound of cheese be BAD??  I combined my efforts and this is what we’ve got!

Enough for a 9×9 or 8×8 pan is plenty for a house of two with plenty for lunches the next few days.

You’ll need:

  • 1 cup ricotta cheese
  • 2 cups milk (not skim)
  • 1 tsp garlic powder
  • Pinch cayenne
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 pound sharp or extra-sharp cheddar cheese, grated (leave some out for the topping)
  • 1/2 pound elbow or shell pasta, uncooked
  • 1/4 cup panko breadcrumbs (corn flakes, crushed crackers, or anything crunchy is acceptable)
  1. Preheat oven to 375 degrees. Lightly spray a 9-inch pan with cooking spray. Set aside.
  2. In a bowl, blend milk, garlic powder, cayenne, salt and pepper together.
  3. Reserve 1/4 cup grated cheese for topping and toss with bread crumbs.
  4. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
  5. Uncover pan, stir gently, sprinkle with reserved cheese and bread crumbs.
  6. Bake, uncovered, 15 minutes more, until browned. Let cool around 15 minutes before serving to let cool and let the cheese set up.
  7. One might ask: why stir after 30 min?  When I gave mine a stir, it had formed some of the delicious brown crusty bits on the edges. Stirring things around will make more of those delicious bits of yum!
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One thought on “No boil mac & cheese

  1. Pingback: Bacon & Caramelized Onion Mac & Cheese | Domesticated Academic

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