Stuffed Mac and Cheese
Jumbo pasta shells stuffed with whipped ricotta and smothered in a creamy sauce of two cheeses.
Ingredients
- 12 ounces package jumbo shells
- kosher salt, for boiling water
For the filling:
- 32 ounces ricotta cheese
- 5 tablespoons heavy cream
- 2 cups mozzarella, shredded
- 1 1/2 - 2 teaspoons kosher salt, to taste
- freshly-cracked black pepper, to taste
- 2 large eggs
For the Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk, or half and half
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 4 ounces white cheddar cheese, shredded
- 8 ounces fontina cheese, shredded
- kosher salt, to taste
- freshly-cracked black pepper, to taste
Instructions
Instructions:
- Preheat the oven to 350 degrees. Grease a 9x13” pan.
- Cook shells according to directions. Be sure to salt your water for the shells. While you wait for the water to come to a boil and the shells to cook, go ahead and get started on the filling and sauce.
For the Filling:
- In a medium bowl, combine all the filling ingredients.
- Using a hand mixer or stand mixer, whip the ricotta filling for about 1 minute or until lighter and fluffier. Set aside.
For the Sauce:
- Melt the butter in a saucepan over medium heat.
- Sprinkle the flour over the butter and whisk until no lumps of flour remain.
- Turn the heat down to medium-low and stir continuously with a whisk for 2 minutes. If you see the mixture is starting to turn a little darker, turn the heat to low. You want a white sauce, not brown.
- Add the milk (or half and half), heavy cream, and nutmeg and stir well.
- Raise the heat to medium-high and continue to whisk as the sauce comes to a gentle boil and thickens.
- Once the sauce is a smooth, thickened consistency, turn off the heat and add the cheddar and fontina by handfuls, whisking to combine after each addition. Add salt and pepper, to taste.
- Turn the heat to low and stir gently to combine and heat through. Turn off the heat until ready to use.
- Now here’s the fun… Add approximately 2 heaping tablespoons of the ricotta mixture into each shell, taking care to not tear the shells. Place the filled shells as you fill them in the greased 9x13” baking pan.
- Evenly pour the warm sauce over the shells.
- Bake, uncovered, for 25 to 35 minutes or until the edges are bubbly and the sauce is lightly browned.
- Remove the dish from the oven and allow it to sit for 10 to 15 minutes. Sprinkle with the parsley, if desired.
- Serve warm.
Notes
Nutmeg in bechamel sauces and some cheese sauces (aka mornay sauces) adds a little undertone of, “Hmmm.”
Refrigerate any leftovers for up to 5 days. I do not recommend freezing due to the high fat/dairy content.
Nutrition chart has been calculated with 3 teaspoons of kosher salt and 2 teaspoons of black pepper. Feel free to calculate your own ingredients if necessary.
Nutrition Facts
Stuffed Mac and Cheese
Amount per Serving
Calories
836.9
% Daily Value*
Fat
55.48
g
85
%
Saturated Fat
33.88
g
212
%
Trans Fat
0.88
g
Polyunsaturated Fat
2.49
g
Monounsaturated Fat
13.29
g
Cholesterol
229.3
mg
76
%
Sodium
1325.43
mg
58
%
Potassium
571.01
mg
16
%
Carbohydrates
49.14
g
16
%
Fiber
1.67
g
7
%
Sugar
5.73
g
6
%
Protein
36.01
g
72
%
Vitamin C
2.11
mg
3
%
Calcium
773.43
mg
77
%
Iron
2.27
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!