I don’t know a single person who doesn’t love macaroni and cheese. It’s impossible to hate… you know, being carbohydrates covered in cream and fat and all. Also being relatively easy to make, I would argue that a good macaroni and cheese is the best recipe to have down-pat for a number of reasons.

The wonderful Erika Hamel, a self proclaimed velveta addict, has given me the challenge of finding a recipe that can rival the ol’ favorite. Needless to say, I jumped at the opportunity…

1 13.25 oz package of your favorite pasta shape (I used whole wheat rotini!)
4 tbs. butter
1 heaping tbs. flour
2 c. milk
1 c. ricotta cheese
1 1/2 c. sharp cheddar cheese
1/2 c. grated parmesan cheese
1 c. panko breadcrumbs
Salt and pepper to taste

Preheat oven to 375 degrees. Cook pasta in well salted water until al-dente. Drain then set aside. In a medium sauce pan make a roux with butter and flour (basically just melting butter and adding flour, then let cook for a minute to get the floury taste out!). Add milk and whisk to prevent lumps. Once the mixture starts to thicken, add ricotta and cheddar cheese. Continue whisking until all is melted and well combined (add salt and pepper at this point as well). Plop cooked pasta in a 9×9 baking dish, then cover with cheese mixture. In a small dish, mix panko breadcrumbs and parmesan cheese, then top baking dish until completely covered. Put in oven for 25 to 30 minutes, or bubbly and golden brown.

Note for making the best cheese’n'mac: NOW ERIKA– I made this a 4 serving recipe, because I know you’re all about the healthy eating/running your buns off these days… Most recipes give you an overwhelming amount and come day two you want nothing to do with it anymore. If you want to cook this for the whole family, just double it! In case you’re wondering, panko is just a super crispy asian-style breadcrumb you can find in the world foods isle (it’s cheap!). Keep it healthy(ish) by using wheat pasta and maybe adding some broccoli (if you’re in that sort of mood)? Good luck and I miss you!