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Recipe Ingredients

  • 2 cups dry elbow macaroni
  • 1 container (15-oz.) Frigo® Whole Milk Ricotta cheese
  • 2 cups (8-oz.) shredded Frigo® Mozzarella cheese
  • 1/2 cup (2-oz.) finely shredded Frigo® Romano cheese
  • 2 cups (8-oz.) shredded Black Creek® Cheddar cheese
  • 1 cup sour cream
  • 1 egg, beaten
  • 1/4 cup flour
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper 
  • 1/2 tsp. dry mustard 
  • 1/2 cup (2-oz.) finely shredded Frigo® Parmesan cheese
  • 1/2 tsp. paprika
  • 2 Tbsp. finely chopped parsley

Recipe Directions

Preheat oven to 325°F. Cook macaroni according to package directions; rinse and drain.

In a large mixing bowl, stir together Frigo® Ricotta, Mozzarella and Romano cheese, Cheddar cheese, sour cream, egg, flour, salt, white pepper and dry mustard.
Gently stir in cooked macaroni until well combined. Spoon into a buttered 3-quart baking dish.
Top with Frigo® Parmesan cheese; sprinkle with paprika.
Bake 40-45 minutes until lightly browned and bubbly. Sprinkle with parsley to serve. 

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