3 tablespoons Real California butter, plus more for
the baking dish
4 scallions, thinly sliced, or 1/4 cup diced onion
1/4 cup all-purpose flour
2 1/2 cups Real California whole milk
1 1/4 cups Real California ricotta fresca, divided
1/2 cup shredded Real California
white Cheddar cheese, divided
1/2 cup shredded Real California sharp Cheddar
6 slices bacon, cooked, drained, and crumbled
Salt and pepper
Cook the macaroni according to package directions. Drain, rinse with hot water,
and set aside.
Heat an oven to 350 degrees F. Lightly coat a 2 1/2-quart baking dish with
butter and set aside.
In a large saucepan over medium heat, melt the butter. Add the scallions and
garlic and cook, stirring, for 1 minute.
Add the flour and stir until well blended.
Add the milk and cook, stirring, until the mixture thickens, about 5 minutes.
1 cup of the ricotta and 1/4 cup of each of the Cheddar cheeses, stirring until
the cheeses melt. Add the macaroni and salt and pepper to taste.
Transfer the macaroni mixture to the prepared baking dish. Top with small spoonsful
of the remaining 1/4 cup of ricotta and sprinkle with the remaining 1/4 cup of each
of the Cheddar cheeses. Top with the crumbled bacon and bake until lightly browned
and bubbly, 25 to 30 minutes.
Makes 4 to 6 servings.
Look for ricotta fresca in the specialty cheese department. If you can’t
find it, substitute fresh mozzarella.
Recipe and photo credit: California Milk Advisory Board.