Okay, so if you have Pinterest (and use it) you might have noticed the craze for "Panera Bread’s Signature Macaroni & Cheese" a few weeks ago. Although I should note that many have speculated that Panera was still hiding their real secret to creaminess (which is in fact boiling the pasta in the milk). Yeah, they left that out and Stephanie over at Macaroni and Cheesecake had to clue us all back in. Well, I noticed this trend and although I do like the creaminess of Panera's macaroni and cheese, I could never give up the lovely crunchy top that comes with a good homemade baked macaroni and cheese. So I decided to search out the best of both worlds. I think I have found it!!! It is a combination of the best of both... and so I share it with you, because I love my readers... and it is just that good:
WARNING: If you read this recipe and think it is too good to be true because there is no laborious melting of cheese sauce and whisking and thickening and all that... well, you're wrong... and you're right! This recipe is totally true (and tasty) and yet it does not involve any of that other stuff. Literally you just toss in all the ingredients - without even cooking the pasta - and out of the oven comes your delicious homemade baked macaroni and cheese. It's kind of like a miracle really. You should believe in it.
Busy Mom's Macaroni & Cheese
adapted from: smitten kitchen
adapted from: smitten kitchen
• 2 cups ricotta cheese
• 5 cups skim milk
• 2 teaspoon dry mustard
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds extra-sharp cheddar cheese, grated
• 1 pound elbow pasta, uncooked.
Preparation
• Heat oven to 375° and position an oven rack in upper third of oven and grab two 2.5 quart round corningware dishes (or two other dishes about that size - or one big one).
• In a large bowl mix: ricotta cheese, milk, mustard, salt and pepper together. Combine this milk mixture with grated cheese (reserve 1/2 cup grated cheese for topping) and uncooked pasta. Pour into dishes, cover tightly with foil (or use lids) and bake 30 minutes. Uncover dishes, stir gently, and sprinkle with reserved cheese.
• Turn the temperature up to 450° and bake (uncovered) 30 minutes more (or until it is nice and golden brown on top - this step is preference driven). Let cool at least 15 minutes before serving... if you can.
Freezer Instructions: Mix everything together following steps up until the final bake. I like to freeze my casserole-type meals in disposable 8 inch loaf pans that come 3 in a package (but you will need at least 4 pans to makes this recipe). Then just slide each loaf pan into a gallon freezer bag before placing in the freezer. How easy is that?! This will make great portion sized dinners for a few adults and a few kiddos when you need it.
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