Ricotta Mac & Cheese with Garlic Herb Breadcrumbs

So, my husband is fairly obsessed with mac and cheese and I have an incredible stovetop mac and cheese that has officially bumped his old “favorite” down to second place, but I am a firm believer that there are moods that require a super saucy and creamy stovetop mac and other moods that require the thicker baked version of mac.

Today, we are making a rich baked mac and cheese with a ricotta and sharp cheddar sauce topped with a buttery garlic herb breadcrumb… and it is just as delicious as it sounds, so whether you are craving the extra creamy version or a thicker, gooey one, I have exactly what you need.

Let’s get started…

Begin by gathering your ingredients. This is definitely one of those meals that comes together pretty quickly once things get moving, so having everything you need close by will help keep things moving smoothly.

You will need 16 ounces of pasta, some butter, all purpose flour, whole milk and heavy cream. Shred up 8 ounces of sharp cheddar and let 15 ounces of whole milk ricotta come to room temperature for a few minutes before you get started.

To season your cheese sauce, you will definitely need salt and black pepper, but I also highly recommend Dijon mustard and just a dash of your favorite hot sauce. Trust me, it is a much needed layer of flavor in a fabulous mac and cheese.

Start by cooking 16 ounces of dried pasta according to the manufacturers instructions.

While the pasta is cooking, melt 4 tablespoons of butter in a large skillet over medium heat. Sprinkle in 1/4 cup of all purpose flour and cook while stirring for about 60 seconds or until you have a thin roux that has developed just a tiny bit of color.

Slowly pour a cup of heavy cream and 1 1/2 cups of whole milk into the roux while stirring. Cook until thickened.

Keep an eye on the heat during this phase. It’s ok for the sauce to simmer a bit, but you don’t want it to begin boiling too much. It usually takes just a few minutes to thicken up nicely, even over medium heat.

At this point, season your sauce with salt, black pepper, a teaspoon of dijon and a dash of your favorite hot sauce.

If you are wondering about the hot sauce, it is not enough to add any heat, it just adds a layer of interest to the overall flavor profile of the mac and cheese. Once you start adding it, you will definitely miss it if you leave it out!

You can use whatever hot sauce you enjoy and if you are not a hot sauce connoisseur, I recommend cholula (a classic hot sauce with wonderful flavor) or my personal favorite… don’t judge… taco bells fire sauce.

Now that your sauce has thickened and been seasoned up properly, reduce the heat to low and add your freshly shredded sharp cheddar and 15 ounces of softened whole milk ricotta.

Stir the sauce until all of the cheese has been melted and fully incorporated and then add your cooked and drained pasta. Mix the pasta until everything has been evenly distributed and transfer the skillet off of the heat.

Preheat your oven to 350 degrees and place a small skillet over medium heat.

Melt 4 tablespoons of butter and stir in 2 cloves of finely minced garlic. Cook the garlic for about 60 seconds and then transfer the skillet off of the heat and mix in 1/4 cup of fresh finely chopped herbs or a tablespoon of dried herbs and 2 cups of breadcrumbs.

You can use any herbs you love for these breadcrumbs! I am using parsley, oregano and thyme today, but rosemary, tarragon, cilantro and basil would work great too.

Evenly spread the breadcrumbs over your mac and cheese and transfer the skillet into a preheated 350 degree oven.

Now bake this mac and cheese until the sauce is bubbly and the breadcrumbs are crisp and lightly golden. This should take about 25-30 minutes, but keep an eye on the color of the breadcrumbs. If your oven has hot spots (and most of them do), you may need to shift the skillet around a little or even pull it out a little earlier if things are getting brown around the 20 minute mark.

This mac and cheese really hits the spot. The sauce is rich, comforting and wonderfully flavorful and it thickens up beautifully as it bakes.

And then those breadcrumbs…

They are so buttery, so crisp and full of wonderfully balanced flavor. The sweet garlic and the fresh herbs really compliment the ricotta mac and cheese.

If you have been looking for a uniquely rich baked mac and cheese with a layer of buttery breadcrumbs then you have to give this one a try!

Buon appetito!

Ricotta Mac & Cheese with Garlic Herb Breadcrumbs

A rich and creamy mac and cheese topped with buttery garlic herb breadcrumbs.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Holiday, Main Course, Side Dish
Cuisine: Italian
Servings: 8

Ingredients

Ricotta Mac & Cheese

  • 16 ounces of dried pasta
  • 4 tablespoons of butter
  • 1/4 cup of all purpose flour
  • 1 1/2 cups of whole milk
  • 1 cup of heavy cream
  • 8 ounces of sharp cheddar, shredded
  • 15 ounces of whole milk ricotta
  • 1 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 teaspoon of dijon mustard (optional)
  • 1/2 teaspoon of hot sauce (optional)

Garlic Herb Breadcrumbs

  • 4 tablespoons of butter
  • 2 cloves of garlic, finely minced
  • 1/4 cup of fresh parsley, thyme, oregano and/or rosemary, finely chopped 
  • 2 cups of breadcrumbs

Instructions

  • Preheat your oven to 350°
  • Generously butter a 9”x13” deep baking dish or similar sized oven safe skillet and set aside for now

Make the ricotta mac and cheese…

  • Place a large pot of water over high heat and bring to a boil
  • While the water is heating, shred the 8 ounces of white cheddar and set aside for now 
  • As soon as the water begins to boil, add a generous pinch of salt and cook the pasta according to manufacturer’s directions 
  • While the pasta is boiling, place a pot over medium heat and add 4 tablespoons of butter
  • Once the butter has melted, whisk in 1/4 cup of all purpose flour and cook while whisking for about 60 seconds 
  • Whisk in 1 1/2 cups of whole milk and 1 cup of heavy cream and season with a teaspoon of salt, 1/4 teaspoon of black pepper and the optional dijon mustard and hot sauce 
  • Continue whisking until the mixture begins to simmer
  • As soon as it begins to simmer, reduce the heat to low and slowly add the shredded sharp cheddar and 15 ounces of ricotta stirring as you go
  • As soon as the cheese has all been added and has fully melted, drain the cooked pasta and transfer it into the cheese sauce
  • Mix until the pasta is fully incorporated and transfer into the prepared baking dish 

Make the garlic herb breadcrumbs…

  • Place a skillet over medium heat and add 4 tablespoons of butter 
  • As soon as the butter has melted, add 2 finely minced garlic cloves and cook while stirring for 60 seconds and the transfer off of the heat
  • Stir in 1/4 cup of finely chopped fresh herbs and 2 cups of breadcrumbs and toss until fully combined 

Assemble and baked…

  • Spread the garlic herb breadcrumbs evenly over the mac and cheese
  • Bake in a 350° oven for 30 minutes or until the cheese is bubbling and the breadcrumbs are golden brown 

Share this

Facebook
Twitter
Pinterest
Email

Love my posts? Join my list today!

You might also enjoy

[crp]

ARCHIVES

CATEGORIES