Advertisement
4
ServingsEasy
By Richard Sax and Marie Simmons
Published 2000
In this update of macaroni and cheese, we use ricotta cheese flavored and moistened with a little tomato sauce. If subjected to long baking, the cheese would tighten up, so the macaroni and cheese is run quickly under the broiler to brown the surface while keeping the interior creamy. We also add plenty of vegetables for color, flavor, and fiber.