Easy Creamy Macaroni

So a fellow foodie blogger, a Miss Macaroni and Cheesecake, called this recipe “revolutionary.” It’s been rumored that it might be Panera‘s secret to delicious mac-and-cheese.

I don’t know if all that’s true, but it was good!

I made a single-serving just for you, but with a ricotta twist for extra creaminess.


1/2 cups dried elbow or shell pasta

1/2 cup + 2 T milk

3 T shredded white cheddar

1 T skim ricotta

pinch of salt, pepper, dijon (or even nutmeg or cayenne pepper for a little spice, but probably not together)


-In a small saucepan, add pasta and milk.  Bring to simmer, then reduce heat to low and cook for 20 to 25 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.

-Turn heat off, add cheese and stir ’til cream forms.

-Stir in the mustard or nutmeg & cayenne a little at a time, to taste.

-Cover and let stand for a couple of minutes, then stir again and serve. If not creamy enough, add milk a little at a time, and gently stir.

You could also bake this in a dish with some breadcrumbs on top (try 375 degrees for about 4-5 minutes or until cheese is bubbly).

I opted instead for a healthy mix-in: fresh kale. I paired the creamy mac with baked tilapia, and needless to say, I dined well on a poor girl’s dime.


2 thoughts on “Easy Creamy Macaroni

  1. Pingback: Butternut Squash Mac-n-Cheese | Collegiate Culinaire

  2. Pingback: Mug’O’Mac | Collegiate Culinaire

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