world’s best mac-n-cheese
A rich, delicious version of the classic comfort-food favorite. Use your favorite pasta shape for a new twist.
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 pound elbow macaroni, fusilli, or rigatoni
- 8 ounces grated cheddar cheese
- 6 ounces grated Parmesan cheese
- 4 ounces shredded mozzarella cheese
- 4 ounces crumbled Gorgonzola cheese
- 6 ounces ricotta cheese
- 1 egg
- 1⁄2 cup heavy cream
- 1 tablespoon garlic powder
- 4 tablespoons butter
- 1 tablespoon dried oregano
Preheat oven to 375°F. Fill a heavy stockpot with water and bring to a boil. Add salt to season the water, and olive oil to keep the pasta from sticking. Add pasta and cook for approximately 8 minutes, until al dente. Drain pasta and set aside.
Meanwhile, mix cheddar, Parmesan, mozzarella, and Gorgonzola cheeses in a small bowl, and set aside. Combine the ricotta, egg, heavy cream, and garlic powder in another mixing bowl. Grease a 3-quart casserole dish with 1 tablespoon butter.
In a large skillet, melt 2 tablespoons butter over low heat. Place the cooked, drained pasta in the pan, and add the ricotta mixture, the remaining butter, and the dried oregano. Add three-quarters of the cheese mixture, and stir until cheese begins to melt. Season with salt and pepper to taste. Pour into the casserole dish, and top with the remaining cheeses.
Cover with foil and bake for approximately 30 minutes. Uncover and bake for 5–10 minutes more, until cheese is golden. Let stand for at least 10 minutes before serving.