Baked Ricotta Macaroni and Cheese

By Peanut Butter Fingers

Baked macaroni and cheese is an indulgent family favorite typically made with butter and whole milk. This version, which uses reduced fat milk and cheeses, still tastes as rich and creamy as higher-fat versions and gets its flavor from silky Ricotta cheese and buttery Italian breadcrumbs. It may also be made in fewer than 35 minutes, making it a quick and easy weekday dinner option.

Baked Ricotta Macaroni and Cheese
Serves 4 – 6 as a side dish
Total time: 35 minutes

Ingredients:

2 cups uncooked whole wheat pasta shells
3/4 cup part skim Wisconsin Ricotta Cheese
1 cup (4 ounces) reduced fat Wisconsin Cheddar, shredded and divided
9 ounces (1 1/8 cup) milk (I used 2 percent)
3/4 cup Italian breadcrumbs

Directions:

Preheat oven to 350°F. Coat an 8×8 inch square baking dish with cooking spray or butter.

Boil pasta according to package directions until noodles are al dente. Drain and set aside.

In a medium-size bowl, combine Ricotta Cheese, 3/4 cup Cheddar, milk and 1/2 cup Italian breadcrumbs. Stir until ingredients are fully combined.

Pour cheese mixture over pasta shells and stir until pasta is coated in cheese mixture.

Pour pasta into prepared baking dish.

Top pasta with remaining shredded cheese and breadcrumbs and bake for approximately 20 minutes, until cheese melts.

Cool for 5 minutes and enjoy!

Macaroni & Cheese, Ricotta, whole wheat, Wisconsin Cheese