Joan's Macaroni and Cheese

Name: Joan's Macaroni and Cheese
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 10 servings
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

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Level: Easy
Total: 55 min

Prep: 5 min
Cook: 50 min

Yield: 10 servings

Level: Easy
Total: 55 min

Prep: 5 min
Cook: 50 min

Yield: 10 servings

Ingredients

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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

Preheat oven to 350 degrees F.
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.