Almost instant mac and cheese



25 min


4 Servings

Almost instant mac and cheese

George Whiteside


  • 3 cups elbow macaroni pasta , about 425 g
  • 5 slices low-sodium bacon
  • 475-g tub smooth ricotta
  • 3 tbsp cream
  • 1/4 tsp salt
  • 1 cup grated parmesan
  • 1/4 cup shredded fresh basil


  • Boil a large pot of water. Cook macaroni until al dente, 7 to 8 min. Meanwhile, cook bacon in a large non-stick frying pan over medium. Pat bacon dry with paper towel, then chop.
  • When pasta is done, reserve 1/4 cup of pasta water, then drain. Add ricotta, cream, salt and half of pasta water to pot and set over mediumlow. Stir until combined and warm, about 2 min.
  • Add pasta and stir to combine. Add more pasta water if you want a creamier texture. Stir in bacon and a generous grind of pepper. Serve topped with parmesan and basil.

Nutrition (per serving)

  • Calories
  • 789,
  • Protein
  • 40 g,
  • Carbohydrates
  • 84 g,
  • Fat
  • 32 g,
  • Fibre
  • 5 g,
  • Sodium
  • 377 mg.

Mixed with smooth ricotta, bacon and basil, you’ll love this fast and easy variation of the classic recipe.

Kitchen Tip:

We tested this recipe with every kind of ricotta we could get our hands on. It works with all types sold in tubs but we got the best results using the super-creamy Stella brand.