Ultimate Ricotta Mac and Cheese

Mac and cheese has been my go-to comfort food since I was a kid. While the classic version will always have a place in my heart, sometimes I crave something a little different. That’s when I reach for ricotta cheese – it adds such a nice creamy twist to this familiar dish.

I started making this ricotta mac and cheese on busy weeknights when I wanted something quick but still homemade. The best part? It’s just as easy as the regular version, but the ricotta gives it this smooth, rich texture that my whole family loves. When my kids ask what’s for dinner and I tell them it’s ricotta mac and cheese night, they actually cheer – and trust me, that doesn’t happen often with my picky eaters!

This recipe has become such a regular at our dinner table that I usually keep the ingredients on hand. It’s perfect for those evenings when you want something cozy and satisfying without spending hours in the kitchen. And let’s be honest – who doesn’t love a new take on mac and cheese?

What Kind of Ricotta Should I Use?

For the creamiest mac and cheese, whole milk ricotta is definitely the way to go here. While you might be tempted to grab low-fat ricotta to cut calories, the full-fat version creates a much smoother, richer sauce that’s worth the extra calories. Fresh ricotta from your local Italian deli will give you the best results, but the regular supermarket brands work perfectly fine too. Just make sure to give your ricotta a good stir before using it, and if you notice it’s particularly watery, you can drain it in a fine-mesh strainer for about 30 minutes before adding it to your mac and cheese.

Options for Substitutions

This creamy mac and cheese recipe is pretty adaptable – here’s what you can switch up:

• Elbow macaroni: Any small pasta shape works great here – try shells, rotini, or even penne. Just keep the cooking time in mind as different shapes might need a few minutes more or less.
• Cheddar cheese: Feel free to mix it up with other melting cheeses like Monterey Jack, Colby, or Gruyere. You could even do a blend! Just avoid pre-shredded cheese as it doesn’t melt as smoothly.
• Ricotta cheese: This is pretty important for the recipe’s texture, but in a pinch, you can use cottage cheese (blended until smooth) or cream cheese (softened). The taste will be different but still good!
• Milk: Any milk works here – whole, 2%, or even plant-based options like unsweetened almond or oat milk. Just note that lower-fat options might make the sauce a bit less creamy.
• Dijon mustard: Yellow mustard works too, or you can skip it – though it does add a nice tang. A splash of white wine vinegar can work as well.
• Spices: Feel free to adjust the spices to your taste. You can skip any you don’t have, though the garlic and onion powders add nice flavor. Smoked paprika can be used instead of regular paprika for a smoky twist.

Watch Out for These Mistakes While Cooking

The biggest mistake when making ricotta mac and cheese is overcooking the pasta – stop cooking it 1-2 minutes before the package directions suggest, as it will continue to cook when mixed with the cheese sauce. Another common error is adding cold ricotta straight from the fridge, which can create a lumpy texture – instead, let it come to room temperature for about 30 minutes before mixing. When combining the cheeses, avoid high heat which can make the sauce grainy and separated – keep the temperature low and steady while stirring constantly. For the creamiest results, save a small cup of pasta water before draining, then add it tablespoon by tablespoon if your sauce needs thinning, as the starchy water helps create a silky smooth consistency that plain milk can’t match.

What to Serve With Mac and Cheese?

This creamy mac and cheese pairs perfectly with simple sides that can help balance out its richness. A crisp green salad with a light vinaigrette dressing is my go-to choice – the fresh, tangy flavors work really well against the cheesy pasta. For some added vegetables, roasted broccoli or green beans are great options, and they’re easy to make while your mac and cheese is cooking. If you’re feeding a hungry crowd, some crispy chicken tenders or grilled chicken breast can turn this into a more filling meal, while garlic bread makes an excellent (if slightly indulgent!) side dish that everyone loves.

Storage Instructions

Keep Fresh: This creamy ricotta mac and cheese stays good in an airtight container in the fridge for up to 4 days. The sauce might thicken up a bit as it sits, but don’t worry – that’s totally normal! It’s perfect for making ahead and having ready for quick lunches or dinners during the week.

Freeze: You can freeze portions of this mac and cheese in freezer-safe containers for up to 3 months. Just keep in mind that the texture might be a bit different after thawing, since dairy-based sauces can sometimes separate when frozen.

Reheat: When you’re ready to enjoy your leftover mac and cheese, warm it up in the microwave in 30-second intervals, stirring between each. Add a splash of milk if it seems dry. For better results, reheat it on the stovetop over low heat, stirring frequently and adding a bit of milk to bring back that creamy consistency.

Preparation Time	5-10 minutes
Cooking Time	15-20 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 55-65 g
• Fat: 60-70 g
• Carbohydrates: 120-130 g

Ingredients

• 8 oz dry elbow macaroni (or another small pasta, half a package)
• 1 1/4 cups shredded cheddar cheese
• 2/3 cup ricotta cheese (whole milk, full fat)
• 1/2 cup milk (add more if required)
• 1 teaspoon salt
• 1 teaspoon dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 2 cups water

Step 1: Cook the Macaroni

Begin by pouring 2 cups of water into a pot or saucepan.

Add 1 teaspoon of salt to the water and bring it to a boil over high heat.

Once boiling, add your macaroni to the pot and stir to ensure it’s mostly submerged.

Lower the heat to low, cover the pot with a lid, and cook the macaroni until it’s al dente, following the package instructions—typically around 7 minutes.

Stir occasionally to prevent sticking and avoid overcooking the pasta.

Step 2: Prepare the Sauce Base

Without draining the pasta water, leave the burner on low.

To the pot, add milk, ricotta cheese, Dijon mustard, garlic powder, onion powder, and paprika.

Stir these ingredients thoroughly with the macaroni and pasta water until they are well combined into a creamy base for your sauce.

Step 3: Add the Cheddar Cheese

Gradually add shredded cheddar cheese to the pot, continuing to stir until the cheese melts and a creamy sauce forms.

If you prefer a creamier consistency, add more milk, 1 to 2 tablespoons at a time, until the desired creaminess is achieved.

Step 4: Final Seasoning and Serve

Taste the sauce and macaroni mixture, and season with additional salt if needed to taste.

Once properly seasoned, serve the creamy macaroni in individual bowls and enjoy your delicious homemade dish!