Ingredients Pasta + Noodles Mac and Cheese Macaroni Bianco with Ricotta and Fresh Mozzarella 4.0 (1) 2 Reviews Fresh ricotta replaces the need for a béchamel, while fresh mozzarella ensures that there’s plenty of the ooey-gooeyness that you crave from a good mac and cheese. Slideshow: More Macaroni and Cheese Recipes By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017).Experience: Kate worked at a weekly newspaper in Santa Fe where she met her husband and collaborator Guy, a food photographer. She got a job at Gourmet magazine in the book department, where she worked as a food editor until 2009. Longing for a change, Kate and her husband moved to Italy with their young son. They landed in Sicily, at the renowned Case Vecchie cooking school. Kate began assisting owner Fabrizia Lanza in her classes, eventually developing, testing, and editing recipes for Coming Home to Sicily while Guy did the photography. The couple followed up that project by working with chef Josh Thomsen of the farm-supported New Jersey restaurant Agricole on his cookbook, published in 2015. They published Onions Etcetera in 2017, a book focused on globally inspired, creative allium-centric recipes that are accessible to the home cook. In addition to developing recipes for cookbooks and outlets like nigella.com and Grow, Kate is a food editor and stylist for the natural organic meat brand Applegate.Education: Kate Winslow graduated from the University of Virginia with a Bachelor of Arts in women's history. Food & Wine's Editorial Guidelines Published on August 3, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Kate Winslow Active Time: 10 mins Total Time: 40 mins Yield: 4 Ingredients 2 tablespoons butter (plus more for greasing unsalted, cut into small cubes) 8 ounces mozzarella (fresh, grated or cut into small cubes) 1 ½ cups ricotta (fresh) 1 teaspoon black pepper (freshly ground) 8 ounces pasta shells (medium) ¼ cup bread crumbs (fresh) ¼ cup Parmesan cheese (finely grated) Directions Preheat the oven to 375°. Butter a shallow 2-quart gratin dish. Stir together the mozzarella, ricotta and black pepper in a large bowl. In a large pot of boiling well-salted water, cook the pasta until al dente. Reserve about 1 cup of the pasta cooking water, and then drain the pasta well. Add the pasta to the cheese mixture and toss well to coat. Add about 1/2 cup of the cooking water, or as needed, to loosen the sauce. Pour the mixture into the buttered gratin dish. In a small bowl, stir together the bread crumbs and Parmesan cheese, then sprinkle the mixture evenly over the pasta. Dot the top of the dish with the butter cubes. Bake until the dish is hot throughout and the topping has melted, about 15 minutes. Turn on the broiler and broil the macaroni and cheese until the crumbs are golden brown, about 3 minutes. Serve immediately. Rate it Print