Total time: 1 hour, 10 minutes | Serves 12
- 1 pound pasta (elbow macaroni, fusilli or any shape desired)
- 4 tablespoons ( 1/2 stick) butter, cut up
- 3 3/4 cups whole milk
- 3/4 cup ricotta or small-curd cottage cheese
- 3 ounces cream cheese
- 3 cups shredded Jack cheese
- 5 cups shredded Gouda, divided
- Salt, pepper
Step 1Heat the oven to 350 degrees. Cook the pasta in a large pot of boiling salted water until just tender. Drain well.
Step 2Return the pasta to the pot and add the butter, milk, ricotta, cream cheese, Jack cheese and 3 cups of the Gouda. Season with salt and pepper to taste and mix gently, leaving some chunks of cheese visible.
Step 3Spoon into a 9-by- 13-inch glass baking dish. Top with the remaining 2 cups Gouda. Bake 45 to 50 minutes, until golden. Serve hot or at room temperature.
525 calories; 27 grams protein; 31 grams carbohydrates; 1 gram fiber; 32 grams fat; 20 grams saturated fat; 110 mg. cholesterol; 603 mg. sodium.
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