Description
This Ricotta Mac and Cheese with Garlic Butter Breadcrumbs is the perfect blend of creamy, cheesy goodness and crunchy garlic-infused breadcrumbs. Each bite offers a delightful contrast of textures and rich flavors that are sure to satisfy your comfort food cravings.
Ideal for a cozy family dinner or a potluck with friends, this dish combines the simplicity of a classic mac and cheese with a gourmet twist. The use of ricotta adds a subtle creaminess, while the sharp cheddar and monterey jack provide the perfect cheesy depth. Topped with golden garlic butter breadcrumbs, this mac and cheese is a true crowd-pleaser.
Ingredients
For the garlic butter breadcrumbs
2 tablespoons salted butter
2 cloves garlic, finely chopped or pressed
3/4 cup panko breadcrumbs
Salt and pepper, to taste
For the mac and cheese
1 pound of your favorite short-cut pasta (cavatappi recommended)
2 tablespoons salted butter
1 clove garlic, finely chopped or pressed
1 cup reserved pasta water
1 1/4 cups whole milk ricotta
1/2 cup whole milk
1/2 cup heavy cream
1 teaspoon salt
1 teaspoon dijon mustard
Small pinch ground nutmeg
Small pinch cayenne pepper
Small pinch smoked paprika
Freshly cracked black pepper, to taste
6 ounces sharp cheddar cheese, freshly grated
4 ounces monterey jack cheese, freshly grated
Instructions
Begin by making the breadcrumbs. Heat a medium skillet over medium heat. Add the butter. Once melted, add the garlic and sauté for 30 seconds or so, until fragrant. Add the breadcrumbs and stir to combine with the garlic butter. Toast the breadcrumbs, stirring almost constantly, until they’re golden brown. Transfer immediately to a bowl to cool. Set aside.
Heat a large pot of salted water to a boil for the pasta. Cook pasta about 2 minutes shy of al dente (it will continue to cook in the sauce). Be sure to reserve at least 1 cup of pasta water before you drain! In the same pot, melt the butter and add the garlic. Sauté for 30 seconds to 1 minute, until garlic is fragrant. Adjust heat to low, add the pasta and pasta water, and stir to combine.
Add the ricotta and begin to stir to combine. Add the salt, dijon, nutmeg, cayenne, smoked paprika, and pepper, and stir to combine. Add the milk and heavy cream and stir continuously. You should see the sauce start to come together. Gradually add the cheddar and monterey jack, stirring between each addition. Keep stirring until the sauce coats the pasta. Add another splash of milk/cream/pasta water if it needs additional moisture. Season to taste with additional salt and pepper, if desired.
Sprinkle the garlic butter breadcrumbs over the mac and cheese. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 510 kcal