Lasagna Mac & Cheese

| Heidi

Lasagna Mac & CheeseMac & 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 cheese
1 egg
1/2 cup grated Pecorino cheese
1/4 cup roasted garlic chopped
1/2 tbsp Italian seasoning
1/2 tbsp parsley
dash red pepper flakes
1 tsp celery salt
1/2 cup diced onions
1 cup macaroni noodles
1/2 cup shredded cheddar cheese
1 cup shredded Pecorino Romano cheese

Preheat oven to 400 °F.  Mix the first 8 ingredients together until everything is incorporated and place in the refrigerator to keep cool. Prepare the macaroni noodles as directed.

Sauté the onions until tender, then add them into the ricotta cheese mixture along with the cooked macaroni noodles, cheddar cheese and the Pecorino Romano cheese. Place in a casserole dish or individual ramekins. Top with more cheese and bake for 20 minutes.

Enjoy!

Heidi

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21 thoughts on “Lasagna Mac & Cheese”

  1. Pingback: Week in Review: February 22nd – 26th, 2016 | Fabulous Fare Sisters

    1. All you need is fresh grated Parmesan or Pecorino cheese (that’s my preference), a little flour and the seasonings of your choice. I heat my skillet and use a heart cookie form. When the cheese is melted, gently move to parchment paper and allow to cool. Presto cracker!

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  8. I love love LOVE parmesan crackers! We call them crispies in my house. Now I’ve got an idea for dinner tonight. Was going to make my steamed veggie fettuccine with mushroom sauce. Now I think I may have to take it to the next level and make it a veggie mac-n-cheese. CHEESE being the keyword LOL

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    Reply

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