- 1 8oz. box of elbow macaroni, cooked and drained
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 cup milk
- 1/2 cup heavy cream
- salt and pepper to taste
- 2 cups shredded sharp Cheddar and Mozzarella
- 3 tablespoons Ricotta
Preheat oven to 350 degrees.
Prepare macaroni by directions on box and drain well.
In a saucepan, melt butter over medium heat. Add flour and whisk to remove lumps.
Slowly pour in milk and cook, while whisking, until thickened. Pour in heavy cream slowly.
Season with salt and pepper.
Add cheeses and stir until melted.
Add macaroni and stir.
Pour mixture into 2 qt. casserole dish.
Bake for 20 minutes.