Serves 10

Ingredients:

1 lb pasta (elbow macaroni, fusilli, or any shape desired)
2 oz butter
3 ¾ cups whole milk
6 oz Ricotta or small curd cottage cheese
3 oz cream cheese
12 oz Monterey Jack cheese, shredded
1 ¼ pounds Old Amsterdam Gouda, shredded (save 8oz for topping)
salt and pepper to taste

Preheat oven to 350 °F.

Cook pasta in large pot of boiling, salted water until just tender.  Drain well.  Add butter, milk, ricotta, cream cheese, Monterey Jack and 12 ounces of the Gouda to the warm pasta.  Season with salt and pepper.  Gently mix everything together, leaving some chunks of cheese visible.  Pour the mixture into 9 x 11 inch baking pan.  Top with the remaining 8 ounces of Gouda.  Bake for 30 to 40 minutes, or until beautifully golden.

Serve hot or room temperature.  ENJOY! 

  Joan’s on Third is located at 8350 West Third Street (between La Cienega Blvd. and Fairfax Ave.) in Los Angeles. 

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