The weather was chilly and rainy. I was frustrated with my over-the-page limit and ever-expanding legal writing assignment. I had a job interview in the afternoon and was looking to cheer myself up before driving over there. All of that spells a desperate need for some comfort food. Which, for me, means cheese. In this case, mac and cheese. This turned out absolutely decadent and turned my mood around in a jiffy. I am a big proponent of baked macaroni and cheese – it’s worth the extra few minutes every single time. Creamy, melt-y, crunchy, and gooey, this was a smile in a bowl.
Ricotta Dill Mac and Cheese
1 cup whole wheat shells
1/4 cup lemon dill-ricotta spread
1/4 cup mozzarella, shredded
1 tbs. butter
2 tsp. all-purpose flour
1/4 cup 1% milk
1/2 cup whole wheat bread crumbs
Non-stick cooking spray
Preheat oven to 375º.
Bring a medium sauce pan of salted water to a boil. Add pasta and cook according to package instructions. Drain thoroughly.
In a medium nonstick skillet, melt butter over medium-low heat. A little at a time, whisk in flour until smooth. Cook until slightly golden brown, whisking frequently. Continuously whisking, add milk. While whisking, add mozzarella and lemon-dill ricotta spread. Add noodles and dill to the pan and stir to coat. Transfer to an oven proof bowl.
Top with bread crumbs and spray with non-stick cooking spray.
Bake 15-20 minutes until heated through and bread crumbs are golden brown.
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