Skip to Content

We want to assure you that we remain committed to providing consumers with safe, high quality products and, as such, we are closely following the fast-evolving situation relating to the Novel Coronavirus (COVID-19). 

Click here to read our message to our community.

  • Prep Time (mins)
  • Cook Time (mins)
  • Servings

Mac ‘n Cheese

Made With


  • 2 cups dry elbow macaroni
  • 1 (15-ounce) container Frigo® Whole Milk Ricotta Cheese
  • 2 cups (8 ounces) shredded Frigo® Mozzarella Cheese
  • 1/2 cup (2 ounces) Frigo® 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) Frigo® 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 Frigo® Whole Milk Ricotta Cheese, Frigo® Mozzarella Cheese, Frigo® 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 Frigo® Shredded Parmesan Cheese and sprinkle with paprika.

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

Ricotta Cheese Recipes

  • Prep Time (mins)
  • Cook Time (mins)

Garlic Ricotta-Stuffed Mushrooms

  • Prep Time (mins)
  • Cook Time (mins)

Spinach Ricotta Pesto Shells