I loved this mac n' cheese when I was pregnant with my boys. It is a tad healthier than plain ole' Southern style gooey scrumptionous!!
1 box elbows or whatever pasta you have in your pantry (I never have elbows)
Chicken Broth, Organic (add enough broth to measure two inches above pasta)
2 c. Ricotta Cheese, whole milk, all natural
8 oz. Colby Jack, shredded
4 turns of sea salt grinder
1 tbsp butter
1/4 c. wheat germ
1/4 c. grated Parmesan
1/4 c. bread crumbs
1 tsp sundried tomato paste
1/4 tsp. lemon juice
-Cook pasta in chicken broth, drain when fully cooked (should not be a lot of broth to drain)
-Meanwhile in a saucepan add ricotta, melt with a some milk. Add colby, nutmeg sea salt. Sauce should be pretty thick but definitely a sauce. DO NOT BOIL!
-In a separate bowl, melt butter; add wheat germ and next four ingredients. (This is the crumb topping.)
-In 9x11 greased pan, add cooked pasta, cover with cheese sauce and mix slightly, enough to cover evenly.
-Add crumb topping evenly over entire pan
-Cook for 20 minutes at 350.
-Let rest for 10 minutes on trivet before serving.
If you want the recipe that sticks to your butt, let me know! There's lots of butter and velveeta! How could that be bad for you right?