Ingredients
- 1 pound elbow macaroni
- 2 oz salted butter
- 1 cup whole milk
- 6 oz fresh ricotta
- 3 oz cream cheese
- 1 oz crumbled goat cheese
- 2 big handfuls shredded cheddar
- 2 big handfuls of mozzerella
- Parmagiano Reggiano - for topping
- Salt and freshly ground black pepper
Description
6-Cheese Mac-n-Cheese Recipe. It's Weird Enough That I Had 6 Different Cheeses In My Possession, Let Alone Having ALL Of Them Work Well…
Nibbledish
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