It’s cheesy. It’s gooey. It’s sinfully delicious. This macaroni and cheese recipe is derived from the popular Los Angeles-based restaurant, Joan’s on Third. Compliments of a mother seeking out the recipe for her son, the recipe was published in the Los Angels Times and I knew I had to attempt it this past weekend. The verdict? DELICIOUS.
Heat the oven to 350 degrees. Cook the pasta in a large pot of boiling salted water until just tender. Drain well.
Return the pasta to the pot and add the butter, milk, ricotta, cream cheese, Jack cheese and 3 cups of the Gouda. Season with salt and pepper to taste and mix gently, leaving some chunks of cheese visible.
Spoon into a 9-by- 13-inch glass baking dish. Top with the remaining 2 cups Gouda. Bake 45 to 50 minutes, until golden. Serve hot or at room temperature.