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Ricotta Dill Mac and Cheese

21 Apr

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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