Mac and Cheese
Source: Recipe from Chef Bobby Duncan
Baked to golden perfection and oozing with cheese, this is comfort food at its finest. The ricotta makes this version extra creamy.
1 lb. elbow macaroni
2 lb. ricotta cheese
4 cups grated sharp cheddar, divided
3⁄4 cup grated Parmesan
2 whole eggs and 1 egg yolk
1 tsp. salt
1 tsp. freshly ground pepper
- Cook macaroni in boiling, salted water; drain.
- In bowl, combine ricotta, 2 cups cheddar, and Parmesan; stir in macaroni and let cool. Mix in eggs and yolk; season with salt and pepper.
- Spoon into individual baking dishes. Sprinkle with remaining cheddar. Bake at 325°F for 20-30 min., or until lightly brown on top.