Tag Archives: ricotta and dill mac and cheese

Happy National Macaroni Day!

7 Jul

Because today is National Macaroni Day, I thought I would post my three favorite macaroni and cheese recipes this morning in order to give you an opportunity to celebrate with any of these easy-to-prepare mac and cheese recipes for lunch or dinner.   I have waxed poetic before about my deep and powerful love for any and all forms of macaroni and cheese.  It’s the bees knees, and these are a few of my very favorite ways to consume cheese-coated, noodle-y goodness.

I will also post a new, non-macaroni recipe later on in the day, so stay tuned.

Happy National Macaroni Day!

Sausage and Leek Baked Macaroni and Cheese

Smokey sautéed sausage and leeks group up with some creamy Swiss and sharp cheddar to create a filling, comforting bowl of macaroni and cheese in this delightful dish.

Ricotta Dill Mac and Cheese

The light, bright flavors of lemon and dill combined with a rich creamy ricotta to make the perfect bite.  The mix between creamy and crunchy is absolutely perfect thanks to the crispy whole wheat bread crumbs.

Chipotle and Tomato Macaroni and Cheese

 This mac and cheese is spicy, smokey, creamy, tomatoey, herby, and absolutely delicious.  The bright orange color imparted from the tomatoes and chipotles was absolutely gorgeous.

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.

%d bloggers like this: