Introduction

This Ultimate Ricotta Mac and Cheese is a creamy, comforting twist on a classic favorite. Using ricotta cheese adds a rich texture while keeping the sauce light and flavorful. It’s a simple one-pot meal perfect for busy weeknights or cozy dinners.

A close-up view of a large metal pot filled with creamy elbow macaroni mixed in melted yellow cheese sauce. The macaroni pieces are soft and coated with the smooth, rich cheese, showing a glossy texture. A wooden spoon is partially visible on the left side of the pot, slightly submerged in the cheesy pasta. The pot sits on a white marbled surface with a white cloth beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 tsp paprika
1 tsp salt
2/3 cup whole milk ricotta cheese (drain excess liquid if very watery)
1 tsp Dijon mustard
1/2 cup milk
1/2 tsp garlic powder
1/2 tsp onion powder
8 oz dry elbow macaroni (I use Barilla)
1 1/4 cups shredded cheddar cheese (sharp cheddar for best flavor)
2 cups water

Instructions

Step 1: Pour 2 cups of water and 1 teaspoon of salt into a pot and bring it to a boil over high heat. Add the macaroni, stir to submerge, then reduce heat to low, cover, and cook until al dente, about 7 minutes. Stir occasionally to prevent sticking.
Step 2: Keep the burner on low and do not drain the pasta water. Add milk, ricotta cheese, Dijon mustard, garlic powder, onion powder, and paprika to the pot. Stir thoroughly to combine into a creamy sauce base.
Step 3: Slowly add the shredded cheddar cheese while stirring until melted and creamy. For a creamier sauce, add more milk 1 to 2 tablespoons at a time until you reach your desired consistency.
Step 4: Taste and season with additional salt if needed. Serve the creamy macaroni in bowls and enjoy immediately.

Tips & Variations

For extra richness, stir in a tablespoon of butter or a splash of cream along with the cheese.
Swap sharp cheddar for a blend of cheeses like Gruyère or mozzarella for different flavors.
Add cooked vegetables like peas or spinach for a nutritious boost.
Use gluten-free macaroni to make this dish allergy-friendly.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to restore creaminess as needed.

How to Serve

A white bowl filled with creamy macaroni and cheese, showing about two layers of elbow macaroni covered in smooth, yellowish cheese sauce, topped with a sprinkle of reddish-brown paprika dusted in the center; a silver spoon rests inside the bowl on the left side, and the bowl sits on a white marbled surface beside a textured white cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

Yes, you can use part-skim ricotta, but the sauce may be slightly less creamy and rich. Whole milk ricotta gives the best texture.

What type of cheddar cheese works best?

Sharp cheddar provides the best flavor and richness, but you can use mild or medium cheddar if preferred. Combining different cheeses can also enhance the taste.

Ultimate Ricotta Mac and Cheese Recipe

Print Recipe

★★★★★

4.7 from 143 reviews

This Ultimate Ricotta Mac and Cheese recipe offers a creamy, flavorful twist on the classic comfort dish by incorporating whole milk ricotta and sharp cheddar cheese. The pasta is cooked directly in water and then combined with a simple, spiced cheese sauce that includes Dijon mustard, paprika, garlic, and onion powders for a rich, savory flavor.

Author: Elias
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pasta and Seasoning

8 oz dry elbow macaroni (Barilla recommended)
2 cups water
1 tsp salt

Sauce Ingredients

2/3 cup whole milk ricotta cheese (drain excess liquid if very watery)
1/2 cup milk (plus extra 1–2 tbsp for desired creaminess)
1 1/4 cups shredded sharp cheddar cheese
1 tsp Dijon mustard
1/4 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder

Instructions

Cook the Macaroni. Pour 2 cups of water and 1 teaspoon salt into a pot, bring to a boil over high heat. Add the elbow macaroni and stir to submerge. Reduce heat to low, cover with a lid, and cook until al dente, about 7 minutes, stirring occasionally to prevent sticking.
Prepare the Sauce Base. Keep the burner on low without draining the pasta water. Add milk, ricotta cheese, Dijon mustard, garlic powder, onion powder, and paprika directly to the pot with the macaroni. Stir thoroughly until combined into a creamy sauce base.
Add the Cheddar Cheese. Gradually add shredded sharp cheddar cheese to the pot, stirring consistently until the cheese melts and the sauce becomes creamy. Add additional milk 1 to 2 tablespoons at a time if a creamier texture is desired.
Final Seasoning and Serve. Taste and adjust the salt as needed. Once perfectly seasoned, serve the creamy ricotta mac and cheese hot in individual bowls and enjoy.

Notes

Do not drain the pasta water before adding sauce ingredients; it helps create a creamy base.
Drain excess liquid from ricotta if it’s very watery to avoid a runny sauce.
Sharp cheddar cheese delivers the best flavor intensity for this dish.
Adjust the milk quantity to customize sauce consistency to your preference.
Stir frequently during cooking to prevent pasta sticking and cheese clumping.

Keywords: ricotta mac and cheese, creamy mac and cheese, stovetop mac and cheese, homemade mac and cheese, easy mac and cheese