- Prep Time (mins)
- 10
- Cook Time (mins)
- 55
- Servings
- 4
Preheat the oven to 325°F. Cook the macaroni according to the package directions, rinse and drain. In a large mixing bowl, stir together the Frigo® Whole Milk Ricotta Cheese, Frigo® Mozzarella Cheese, Frigo® Romano Cheese, cheddar cheese, sour cream, egg, flour, salt, white pepper. Hands down the best recipe, which like all good cooks also allows one to vary the ingredients but still, time after time, it is the best Macaroni & Cheese recipe. I vary this a titch by putting 3 cups of breadcrumbs 8 strips of pre-cooked bacon+the cheese into. 17 Homemade Mac'n'Cheese Recipes, from Classic to Totally Whack Read More Old Fashioned Mac and Cheese. Rating: Unrated 610 This is a classic recipe for macaroni and cheese. The kids will love this! Close Slow Cooker Macaroni and Cheese with Broccoli. Rating: Unrated. Taste of Home has the best macaroni and cheese recipes from real cooks, featuring reviews, ratings, how-to videos and tips. Find the perfect dish today.
Mac ‘n Cheese
Ingredients
- 2 cups dry elbow macaroni
- 1 (15-ounce) container Frigo® Whole Milk Ricotta Cheese
- 2 cups (8 ounces) shredded Frigo® Mozzarella Cheese
- 1/2 cup (2 ounces) Frigo® Romano Cheese, finely shredded
- 2 cups (8 ounces) cheddar cheese, shredded
- 1 cup sour cream
- 1 egg, beaten
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon dry mustard
- 1/2 cup (2 ounces) Frigo® Shredded Parmesan Cheese
- 1/2 teaspoon paprika
- 2 tablespoons parsley, finely chopped
Directions
Best Homemade Macaroni And Cheese
Preheat the oven to 325°F.
Cook the macaroni according to the package directions, rinse and drain.
In a large mixing bowl, stir together the Frigo® Whole Milk Ricotta Cheese, Frigo® Mozzarella Cheese, Frigo® Romano Cheese, cheddar cheese, sour cream, egg, flour, salt, white pepper and dry mustard.
Gently stir in the cooked macaroni until well combined. Spoon the mixture into a buttered 3-quart baking dish.
Top with the Frigo® Shredded Parmesan Cheese and sprinkle with paprika.
Bake 40–45 minutes or until lightly browned and bubbly. Sprinkle with parsley to serve.
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