About 8 years ago an amazing thing happened, I was living the starving artist life in NYC and subsisting on FoodNetwork. One fateful day I happened upon “Best of” and that day’s topic, comfort foods! When I saw the segment on this dish I immediately tracked down the recipe for… Joan’s Macaroni and Cheese! This is the first recipe I ever learned how to make and since then I get requests to bring it everywhere, and you will too. I’ve tweaked it a little, and it defies description, just make it!
1 lb pasta, I prefer medium shells, or anything to soak up the gooey goodness!
3 oz butter
4 c whole milk
6 oz Ricotta Cheese
4 oz softened cream cheese
12 oz Monterey Jack cheese, shredded
1 lb Smoked Gouda, shredded (save 8 0z for topping)
salt and pepper to taste
Preheat over to 350 degrees.
Cook pasta in large pot of salted boiling water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack and 12 ounces of Gouda to the warm pasta. Season with salt and pepper and gently mix. Stir well, leaving chunks of cheese. Pour the mixture into 9×11 inch baking pan. Top with the remaining 8 ounces of Gouda and sprinkle liberally with nutmeg. Bake for 30 to 40 minutes or until golden.