Ricotta Mac and Cheese Recipe

The easiest and creamiest homemade mac and cheese is Ricotta Mac and Cheese. The smooth, cheesy sauce wraps around the tender pasta, and the sweet ricotta and savory cheddar flavors work together perfectly. By the way, did I say that this ricotta mac can be made in less than 20 minutes in one pot?

Say goodbye to powdered cheese for good and try our homemade mac and cheese. Real cheese has a rich, creamy flavor that your whole family will want to eat again and again.

This is the easiest mac and cheese recipe you’ll ever make. You don’t even have to make the roux (which can be scary), dirty more than one pot, or use butter, condensed milk, Velveeta, or canned soup. The right amount of pasta water, creamy ricotta cheese, and grated cheddar make a smooth, cheesy sauce. This method (which I also use in my Cottage Cheese Mac and Cheese recipe) will change your life!

This is a real one-pot meal; you don’t have to cook the pasta separately.

Little to no prep
In 20 minutes
Safe for kids and families
Great for busy weeknights or lazy weekends, it comes together quickly.

Boil the pasta, stir in the ingredients, and voila!

Ingredients

○ 8 oz elbow macaroni pasta or other small pasta, dry (½ package)
○ 1 ¼ cup cheddar cheese shredded
○ ⅔ cup ricotta cheese full fat (made with whole milk)
○ ½ cup milk or more, as needed
○ 1 teaspoon salt
○ 1 teaspoon dijon mustard
○ ½ teaspoon garlic powder
○ ½ teaspoon onion powder
○ ¼ teaspoon paprika
○ 2 cups water

Ingredient Descriptions

Macaroni Pasta: while elbow macaroni is the classic choice, other small pasta shapes like shells or rotini are also great. Whole wheat or gluten-free options are excellent choices for a healthier twist.

Cheddar Cheese: opt for high-quality sharp cheddar cheese that melts well and imparts a rich flavor to your dish. If you like, feel free to mix cheddar with other types of cheese like Monterey Jack or Gouda.

Ricotta Cheese: select whole milk ricotta cheese made with whole milk for a luxurious, creamy texture. Brands like Gilbani tend to melt more smoothly, ensuring a velvety consistency in your mac and cheese.

Milk: The choice of milk can influence the creaminess of your sauce. Whole milk is best, but you can also use 2% milk if you prefer a slightly lighter version. Milk without lactose works great.

Dijon Mustard: This mustard adds a hint of tanginess to the sauce, but you can leave it out if you want a milder flavor. I like Grey Poupon.

Spices: The combination of garlic powder, onion powder, and paprika brings depth and warmth to your dish. Adjust the quantities to match your taste preferences. If you’re a mac and cheese purist, skip the spices and stick to salt only.

Pasta Water: One of the secrets to a creamy sauce is the starchy pasta water left after boiling. This water helps thicken the sauce, creating a luxurious consistency without the need for adding butter and flour.

See recipe card below for a full list of ingredients and measurements.

Instructions

Pour 2 cups of water in a pot or saucepan, add 1 teaspoon salt and bring to a boil.
Add macaroni and stir so it’s mostly submerged. Lower the heat to low.
Cover with a lid and boil al dente according to package instructions. Mine took 7 minutes. Stir occasionally and don’t overcook.
Do not drain the pasta water and leave the burner on on low. To the pot add milk, ricotta cheese, dijon mustard, garlic powder, onion powder and paprika. Stir thoroughly together until combined.

Now add shredded cheddar cheese and keep stirring until the cheese is melted and creamy sauce forms. Add more milk, if you want to make the sauce more creamy, 1-2 tablespoons at a time.
Taste and season with more salt, if needed.
Serve and enjoy!

Tips and Notes

Not all ricotta melts the same. I tested this recipe with 2 brands: Gilbani and Trader Joe’s and got better results with Gilbani.
This recipe is truly made in one pot – no need to cook pasta separately.
Remember NOT to drain the macaroni after you boil it. There will be a little bit of pasta cooking water on the bottom – that water is high in starch and will help your sauce thicken.
Once you add cheddar cheese, it will initially look stringy. Just stir patiently on low heat until it melts. Add more milk, if you want creamier sauce. I ended up using ½ cup plus 2 tablespoons.
You can skip the mustard if you don’t have any.
You can use a mix of cheddar cheese, monterey jack, gouda, or both.

Storing and Reheating

Storing leftovers: transfer the leftovers to an airtight container. Glass or plastic containers with secure lids work well for maintaining freshness. Store the mac and cheese in the refrigerator for up to 3-4 days.

Reheating: to reheat mac and cheese, add a splash of milk or cream before reheating. This helps restore the creaminess. Heat it gently on the stovetop over low-medium heat, stirring frequently to prevent sticking and ensure even heating.

Serving Suggestions

Ricotta Macaroni and Cheese is a rich and comforting dish that pairs wonderfully with a variety of sides. Here are some delicious options to complement the creamy goodness of your mac and cheese:

Proteins:

As far as main dishes go, mac and cheese is a great side for pretty much every protein: chicken, pork, beef, salmon, shrimp or your favorite meat or fish. Try it alongside my Stuffing Stuffed Chicken Breast, Buffalo Chicken Thighs, Air Fryer Buffalo Chicken Tenders or Pork Kebabs.

Salad:

Balance the richness of the mac and cheese with a light, crisp green salad. Pair it with this refreshing La Scala Chopped Salad or this Strawberry Feta Spinach Salad.

Roasted Veggies:

I like to roast my veggies in the air fryer! Check out these Air Fryer Butternut Squash Fries or Air Fryer Eggplant. Asparagus (try my prosciutto wrapped asparagus), brussel sprouts, zucchini and sweet potatoes will also go well with mac and cheese.

Mix-ins and Toppings

My favorite mix-in is spinach. Just add some baby spinach after cheddar cheese and stir to wilt and heat up. Wholesome spinach gives the dish an instant nutrition boots and ricotta + spinach are such a classic combo! (as featured in my Chicken Stuffed with Spinach, Feta and Ricotta recipe).
Parmesan cheese: to elevate the flavor of your mac and cheese, stir in ¼ cup of grated asiago or parmesan cheese.
Crispy bacon, cooked and crumbled to add a savory crunch.
Cooked vegetables such as broccoli, peas, and carrots.
Lobster meat: since Maine is my home state, I’m a huge fan of lobster mac and cheese. Just top the dish with steamed lobster meat for a fancy meal!
Minced garlic and diced onions. Sauté them in butter before adding the flour for the roux; you might need an extra tablespoon of butter for this addition.
Herbs and spices: flavor the mac and cheese with your favorite dried herbs and extra spices, such as Italian seasoning, Cajun seasoning, taco seasoning or mix in fresh herbs at the end (parsley, dill, basil, chives).
For a spicy kick, add some hot sauce. I like Frank’s RedHot.

Baked Ricotta Mac and Cheese Option

This recipe is made in one pot on the stove and it’s meant to be creamy and saucy. However, if you prefer creamy baked macaroni and cheese, you can easily turn it into a casserole form. Here’s how:

Preheat your oven: Heat your oven to 350°F (175°C) to ensure it’s ready when your mac and cheese is prepared.
Prepare your mac and cheese: Follow the recipe for Ricotta Mac and Cheese adding a full cup of milk (instead of ½ cup) until it’s just about done on the stovetop.
Transfer to a baking dish: Pour your prepared mac and cheese into a greased casserole dish.
Add a crispy topping (optional): If you like a crispy crust, you can sprinkle a layer of breadcrumbs mixed with melted butter or grated parmesan cheese on top of the mac and cheese. This will create a golden, crunchy top layer during baking.
Bake in the oven: Place the baking dish in the preheated oven. Bake for about 20-25 minutes, or until the top is golden and crispy, and the cheese inside is bubbling. Keep an eye on it to prevent burning.
Serve hot: Once baked to perfection, take it out of the oven and let it cool for a few minutes before serving.

Nutrition Information