Two Cheeses and a jar of Cheesy Ragu Sauce Mac n Cheese

Two Cheeses and a jar of Cheesy Ragu Sauce Mac n Cheese
Originally uploaded by LTizzle

I wanted to make a breaded mac n cheese to use up the rest of my ricotta and mozzerella I had laying around.. but ever since college, I have always LOVED the Ragu cheese sauce in the jar... so here I combined them together, topped with buttered up bread crumbs and voila!

instant meal for the next 4 days!

Two Cheeses and a jar of Cheesy Ragu Sauce Mac n Cheese

For the Sauce:
1 jar Ragu Double Cheese Sauce
1/2 lbs. Mozzarella cheese, shredded
2 tsp corn starch
1.5 cups Ricotta cheese
2 tbls butter (I use Earth Balance buttery spread though)
1/3 cup milk
1/3 cup diced ham

Preheat oven to 350 degrees F

1. Toss the Mozzarella cheese in the corn starch until well coated. It will help prevent stringy cheese when melting.
2. In a pot, melt the butter and turn to medium heat. Add the mozzarella, ricotta, and milk. Stir to prevent the bottom from scorching
3. Stir in Ragu Cheese Sauce
4. Throughly heat through, add ham.
5. simmer for 6 minutes, stirring every minute

For Noodles:
1 lb dried elbow noodles
pinch of salt
3 quarts water

1. Boil water, add pinch of salt
2. Add noodles, cook until al dente
3. Strain


In a 13 x 9 baking pan, pour in the noodles followed by the sauce mixture. Stir until cheese sauce is evenly distributed in the pan.

Cover with foil and bake for 25 minutes. Make bread crumb topping in the mean while


For Topping:
2 cup Italian bread crumbs
2 tbls butter (or Earth Balance)

1. Melt butter in a pan then toss bread crumbs until evenly coated
2. After noodles and cheese sauce has been baking for 25 minutes, remove foil and evenly distribute bread crumb mixture.
3. Bake another 10-15 minutes, until crumbs are golden brown.
4. Let rest for 5-10 minutes.

Serves 9 hefty portions