Recipe courtesy of Joan's on Third

Joan's Macaroni and Cheese

  • Level: Easy
  • Total: 55 min
  • Prep: 5 min
  • Cook: 50 min
  • Yield: 10 servings
Save Recipe

Ingredients

1 pound pasta (elbow macaroni, fusilli, or any shape desired)

2 ounces butter

3 3/4 cups whole milk

6 ounces ricotta or small curd cottage cheese

3 ounces cream cheese

12 ounces Monterey Jack, shredded

12 ounces Gouda, shredded, plus 8 ounces

Salt and freshly ground black pepper

1 pound pasta (elbow macaroni, fusilli, or any shape desired)

2 ounces butter

3 3/4 cups whole milk

6 ounces ricotta or small curd cottage cheese

3 ounces cream cheese

12 ounces Monterey Jack, shredded

12 ounces Gouda, shredded, plus 8 ounces

Salt and freshly ground black pepper

1 pound pasta (elbow macaroni, fusilli, or any shape desired)

2 ounces butter

3 3/4 cups whole milk

6 ounces ricotta or small curd cottage cheese

3 ounces cream cheese

12 ounces Monterey Jack, shredded

12 ounces Gouda, shredded, plus 8 ounces

Salt and freshly ground black pepper

1 pound pasta (elbow macaroni, fusilli, or any shape desired)

2 ounces butter

3 3/4 cups whole milk

6 ounces ricotta or small curd cottage cheese

3 ounces cream cheese

12 ounces Monterey Jack, shredded

12 ounces Gouda, shredded, plus 8 ounces

Salt and freshly ground black pepper

Directions

  1. Preheat oven to 350 degrees F.
  2. Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.
  1. Preheat oven to 350 degrees F.
  2. Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.
  1. Preheat oven to 350 degrees F.
  2. Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.
  1. Preheat oven to 350 degrees F.
  2. Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.

Smoked Gouda Pimiento Cheese

Cream Cheese Frosting

Cream Cheese Cookies

Cream Cheese Wontons

Macaroni and Cheese

Oatmeal Cream Cheese Butterscotch Bars

Creamed Spinach with Crispy Cheese