This is an amazing base recipe. I have made variations on this several times (the original was a little bland for me). All my family and friends are mac & cheese lovers and this recipe seems to come out on top out of all the ones I have tried. I change up the cheeses and use whatever cheese appeals to me on that day/whatever is in the fridge, usually starting with a six-cheese Italian blend and a sharp cheddar. I sometimes will grate in some extra-sharp cheddar as well. Some asiago gives it some nice kick. I have used Monterey Jack as well. All in all, I try to get about 6 cups of shredded cheese in there (2 more cups than the recipe specifies) to make it super gooey and cheesy. To the ricotta mixture (the genius part of this recipe that makes it so creamy and wonderful), I throw in a little cayenne pepper, as well as extra amounts of the other seasonings to my taste. I omit the parsley and grind in a little salt and pepper. I have also substituted plain greek yogurt for the sour cream. On top, I throw some plain or Italian panko and an additional layer of cheese. Delicious!!! Oh, and I also use cavatappi or cellentani instead of the elbows, but that's pure preference :)
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This is an amazing base recipe. I have made variations on this several times (the original...