Bunny’s Mac & Cheese from FIA
Source: FIA’s friend, Bunny!
1 bag elbow macaroni (or corkscrew pasta or small shells)
1 16 oz tub of ricotta cheese
1 8 oz bag of shredded cheddar (sharp or mild, depending on your taste)
1 8 oz bag of shredded jack or pepper jack if you like spicy (I do)
1 package of sliced cheddar (I use Cracker Cuts)
1 bag of sliced jack or white cheddar (I use Cracker Cuts white cheddar)
Garlic powder, salt, pepper, cayenne, oregano, dill weed, red pepper flakes
Put the water for the pasta on to boil, then in a smaller pot, heat up the ricotta slowly, stirring often so it doesn’t burn. Add the spices to your taste, until the ricotta mixture tastes good to you. Keep it on low heat while you cook the macaroni. Once the noodles are tender, drain them, them put them back in the pot over a low heat. Stir in the ricotta mixture, and both bags of shredded cheese until it is all melted.
Pour the cheese and pasta mix into a baking dish and spread it evenly.
Cover the top with alternating slices of cheddar and jack/white cheddar cheese so you have a checkerboard effect. Cover with foil and bake at 350 for thirty minutes. Turn the oven up to broil and remove the foil for one or two minutes to brown the cheese, and you’ve got a delicious and beautiful pan of macaroni to share!