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  • Macaroni And Cheese
  • Macaroni And Cheese
  • Macaroni And Cheese
  • Macaroni And Cheese

Macaroni And Cheese

Food | March 15, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.00 out of 5)

Elbow macaroni tossed with three cheeses and a rich, creamy sauce – assemble this MACARONI AND CHEESE the night before to make a delicious time-saving dinner.

I love the simplicity of this MACARONI AND CHEESE recipe, and how it yields such rich flavours. You can serve it on its own or as a hearty side dish, and the leftovers reheat easily to enjoy all over again.

Here’s why it’s my go-to mac and cheese:

MACARONI – One great timesaver in this recipe is that the macaroni is added raw, eliminating the need to pre-cook. The hollow, elbow shape of the noodle becomes a perfect hiding spot for the sauce while it rests in the fridge overnight.

CHEESES – Using an aged, sharp cheddar gives the dish that distinctive cheese flavour we all know and love. The Swiss cheese adds subtle earthy notes, while the ricotta melts right into the milk and cream.

COOK TIME – Baking the dish for one hour always does the trick, but only if you let the casserole come to room temperature before placing it in the oven.

We prepared this recipe using this 9×9″ CERAMIC CASSEROLE DISH. If serving a large crowd, I suggest doubling the recipe and baking the MACARONI AND CHEESE in this 9×13″ CERAMIC CASSEROLE DISH for best results.

When hunger strikes and nothing but an old fashioned favourite will do, turn to this ingenious MACARONI AND CHEESE recipe. All you need to do is stir, wait, bake and enjoy!


One Response to “Macaroni And Cheese”

  1. Lidija says:

    Hi Nik, just wanted to thank you for being a great help this weekend. It’s been busy and I did not have a lot of time for cooking. So, I made your MAC & CHEESE on Saturday in no time, and we had a yummy meal this Sunday. As you promised, it was easy to make and delicious. My partner had a big grin on his face after devouring a “generous” serving as he described a big chunk of cheesy goodness on his plate. 🙂
    Thank you! Lidija


Ingredients & Amounts

  • 1 tablespoon of butter
  • 1 cup of 35% cream
  • 2 cups of whole milk
  • 1 cup of ricotta cheese
  • ½ pound of sharp cheddar cheese, grated
  • ¼ pound of Swiss cheese, grated
  • 1 teaspoon of dry mustard
  • 1 teaspoon of salt
  • pinch of cayenne pepper
  • 2 cups of macaroni, uncooked
  • Topping:
  • 1 tablespoon of butter
  • ½ cup of sharp cheddar cheese, grated
  • ¼ cup of Swiss cheese, grated


  1. Lightly grease a 9x9” casserole dish with butter. In a medium-sized bowl, add cream, milk, cheeses, mustard, salt and cayenne. Stir. Add macaroni and stir again. Transfer to the casserole dish and cover with plastic wrap. Refrigerate overnight.
  2. Take casserole out of fridge an hour before baking, bringing it to room temperature. Preheat oven to 375°F. Discard plastic wrap and replace with foil, securing it tightly. Bake for 30 minutes.
  3. Remove from oven and discard foil. Dot the top of the casserole with one tablespoon of butter. Sprinkle the reserved cheeses on top. Place casserole dish onto a baking sheet and return to the oven for an additional 30 minutes. Cool for 10 minutes before serving.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! This week I went back and listened to one of my favourite albums The Very Best of Jackson Browne. Head to iTunes to add it to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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