Dutch Oven Mac and Cheese

INGREDIENTS

• 1 Tbsp butter (room temperature)
• 1 15-oz container whole milk ricotta
• 2 tsp mustard powder
• 1 tsp garlic powder
• 1/4 tsp nutmeg
• 1 tsp kosher salt
• 1/4 tsp pepper
• 4 c whole milk
• 2 c grated sharp cheddar
• 2 c grated Gruyere or Swiss
• 2 c grated Parmesan
• 1 lb pasta shells (uncooked)

PREPARATION

1. Heat oven to (it says) 375° with rack in center position. Grease oven-safe Dutch oven with butter.
2. In a blender, combine ricotta, mustard powder, garlic powder, salt, nutmeg, and pepper, until very smooth. Slowly add milk, blending to combine.
3. In the prepared Dutch oven, mix together the grated cheeses. Measure out ½ cup of the mixture and set aside. Stir the ricotta mixture into the cheeses in the Dutch oven. Stir in the pasta shells.
4. Cover and bake until the shells are just cooked, about 45-60 minutes, stirring halfway through.
5. Remove pan from oven, stir, and sprinkle the reserved cheese on top. Return to the oven and bake about 10 minutes, until the top is browned and bubbling.

( One Pan & Done - kindle )

-- JMag Guthrie - 2019-05-15