Holiday Macaroni and Cheese

Serves 8

The idea for this recipe came from an issue of Bon Appetit. It called for broccoli bits and used grated reduced-fat cheese. It sounded interesting to me so I decided to make it as a side dish for Christmas dinner. I substituted red and green bell peppers for the broccoli to make it look festive. I used regular cheddar cheese because I am not fond of reduced-fat, and used extra sharp white so I could get more flavor from less. The ricotta cheese mixture acts as a replacement for a bechamel sauce. That reduces fat significantly and, personally, I think it adds more flavor than a cream sauce, as well as a lighter texture. However, before I was done, I added more cheese than expected. In any case, this macaroni and cheese is so good and, after all, it was Christmas. Everybody loved it then, and they still do. This really is a lighter and healthier macaroni and cheese than most, even if not as low fat as the original.

Ingredients

• 1 pound pasta, such as elbows or shells
• 1 large green pepper, cut into 1-inch pieces
• 1 large red pepper, cut into 1-inch pieces
• 1 medium onion, chopped
• 1 cup ricotta cheese (can use part-skim)
• 1/2 cup sour cream (can use reduced fat)
• 1 heaping teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 cup milk, more or less as needed (can use reduced or nonfat)
• Salt and pepper to taste
• 2 cups (8 ounces) shredded extra sharp cheddar cheese, preferably white

Preheat oven to 350° F. Cook pasta in lightly salted water according to package directions for al dente, adding the onions and peppers about the last 3 minutes of cooking. Drain; set aside.

Meanwhile, place ricotta cheese, sour cream, mustard and Worcestershire sauce in a medium bowl. Whisk until creamy and the texture of a light bechamel, adding milk if needed to thin slightly.

Place pasta, vegetables and ricotta mixture in bowl and mix to combine. Add salt and pepper. Add shredded cheese and combine well. Place in a greased 13x9x2-inch baking pan. Cover tightly with foil. Bake for about 30 minutes, or until hot and bubbly. If desired, remove foil to brown slightly.

Notes: The macaroni and cheese can be prepared ahead, placed in a baking dish, and refrigerated. Bake for approximately 60 minutes at 350° to 375° to heat through before serving.