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Ricotta Mac and Cheese with Garlic Butter Breadcrumbs

Ricotta Mac and Cheese with Garlic Butter Breadcrumbs is the perfect side dish to add to your Thanksgiving menu! It's made in nearly one pot, and requires no oven time. The ricotta helps create the most luxuriously creamy cheese sauce, without having to make a roux! All you need is a little starchy pasta water magic, and a few other ingredients. The garlic butter breadcrumbs send this one over the top!

Course Main, Main Course, Side, Side Dish
Cuisine American
Keyword easy mac and cheese, easy mac and cheese recipe, garlic butter breadcrumbs, mac and cheese recipe, one pot mac and cheese, ricotta mac and cheese
Prep Time 25 minutes
Cook Time 15 minutes
Servings 4

Ingredients

For the garlic butter breadcrumbs

  • 2 tablespoons salted butter
  • 2 cloves garlic, finely chopped or pressed
  • 3/4 cup panko breadcrumbs
  • salt and pepper

For the mac and cheese

  • 1 pound of your favorite short-cut pasta (I like to use cavatappi here)
  • 2 tablespoons salted butter
  • 1 clove garlic, finely chopped or pressed
  • 1 cup reserved pasta water
  • 1 1/4 cups whole milk ricotta
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1 teaspoon dijon mustard
  • small pinch ground nutmeg
  • small pinch cayenne pepper
  • small pinch smoked paprika
  • freshly cracked black pepper, to taste
  • 6 ounces sharp cheddar cheese, freshly grated
  • 4 ounces monterey jack cheese, freshly grated

Instructions

  1. Begin by making the breadcrumbs. Heat a medium skillet over medium heat. Add the butter. Once melted, add the garlic and sauté for 30 seconds or so, until fragrant. Add the breadcrumbs and stir to combine with the garlic butter. Toast the breadcrumbs, stirring almost constantly, until they're golden brown. Transfer immediately to a bowl to cool. Set aside.

  2. Heat a large pot of salted water to a boil for the pasta. Cook pasta about 2 minutes shy of al dente (it will continue to cook in the sauce). Be sure to reserve at least 1 cup of pasta water before you drain!!! In the same pot, melt the butter and add the garlic, Sauté for 30 seconds - 1 minute, until garlic is fragrant. Adjust heat to low, add the pasta and pasta water and stir to combine. Add the ricotta and begin to stir to combine.Add the salt, dijon, nutmeg, cayenne, smoked paprika, and pepper and stir to combine. Add the milk and heavy cream and stir, stir, stir! You should see the sauce start to come together. Gradually add the cheddar and monterey jack, stirring between each addition. Keep stirring and stirring until the sauce comes together and coats the pasta. Be patient, it will come together I promise! Add another splash of milk/cream/pasta water if it seems like it needs additional moisture. Season to taste with additional salt and pepper, if desired.

  3. Sprinkle the garlic butter breadcrumbs over the mac and cheese. Serve immediately.