Mac & Cheese is a real treat and can be made so many different ways. It’s also a great way to use up leftovers. When I made the wonton ravioli I was left with too much ricotta cheese so I decided to turn it into mac & cheese. Placing them in individual sized dishes is a great way to portion control. I added a little love for my honey with a Parmesan cracker heart. Easy and quick to make.
Lasagna Mac & Cheese
1 cup ricotta fully seasoned
1 cup fully cooked macaroni noodles
1/2 onions diced
1/2 cup shredded cheddar cheese
1 cup Pecorino Romano cheese shredded
Preheat oven to 400 °F. Sauté the onions until tender, then add them into the ricotta cheese along with the cheddar and the Pecorino Romano cheese. Place in a casserole dish or individual ramekins. Top with more cheese and bake for 20 minutes. Delicious!