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Mac ‘n Cheese

Made With


  • 2 cups dry elbow macaroni
  • 1 (15-ounce) container Dragone® Whole Milk Ricotta Cheese
  • 2 cups (8 ounces) shredded Dragone® Mozzarella Cheese
  • 1/2 cup (2 ounces) romano cheese, finely shredded
  • 2 cups (8 ounces) cheddar cheese, shredded
  • 1 cup sour cream
  • 1 egg, beaten
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon dry mustard
  • 1/2 cup (2 ounces) Shredded Parmesan Cheese
  • 1/2 teaspoon paprika
  • 2 tablespoons parsley, finely chopped


Preheat the oven to 325°F.

Cook the macaroni according to the package directions, rinse and drain.

In a large mixing bowl, stir together the Dragone® Whole Milk Ricotta Cheese, Dragone® Mozzarella Cheese, romano cheese, cheddar cheese, sour cream, egg, flour, salt, white pepper and dry mustard.

Gently stir in the cooked macaroni until well combined. Spoon the mixture into a buttered 3-quart baking dish.

Top with the Shredded Parmesan Cheese and sprinkle with paprika.

Bake 40–45 minutes or until lightly browned and bubbly. Sprinkle with parsley to serve.

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