What if I told you that a simple, nearly cost-free ingredient could elevate your mac and cheese to gourmet status?
When you follow the standard instructions on the package, you’ll have a bowl of mac and cheese ready in just about 10 minutes. Now, imagine spending just five more minutes in the kitchen while also cutting down the number of ingredients by almost twelve. This approach allows you to create what renowned cookbook author Samin Nosrat calls a delightful version of this classic dish, perfect for both children and the young at heart.
In her latest cookbook, "Good Things: Recipes and Rituals to Share With People You Love," Nosrat describes this pasta dish as the "elegantly understated aunt" of traditional boxed mac and cheese. Known for her previous work, "Salt, Fat, Acid, Heat," and her accompanying Netflix show, the Oakland-based food writer has returned with 125 innovative recipes, including her unique twist on mac and cheese.
Nosrat emphasizes the magic of combining ricotta, Parmesan, and a touch of starchy pasta cooking water to create a luscious, creamy sauce that surpasses the sum of its individual ingredients. But what is this secret weapon?
The key ingredient that gives the sauce its silky texture—and is surprisingly budget-friendly—is actually the starchy pasta water. Nosrat explains that when you attempt to melt cheese directly into pasta without first preparing a béchamel sauce, the result can be a greasy disaster, with fats separating from proteins. However, by using pasta water, the cheese mixture transforms from a watery mess into a rich, glossy sauce—all thanks to just one cup of water. Plus, if you add salt to the water before cooking the pasta (Nosrat suggests a generous palmful per pot), it enhances the overall flavor of your dish.
When you mix that starchy pasta water with the creamy ricotta and flavorful grated Parmesan, you’ve got what Nosrat calls an “incredible shortcut.” She assures us that it’s a straightforward process, requiring far fewer steps than traditional methods. The sauce seamlessly coats the pasta, delivering that satisfying creamy texture we all crave. In fact, she claims it's just as effortless as preparing the boxed version!
What’s particularly exciting about Nosrat’s recipe is its versatility; she notes it’s “endlessly adaptable,” allowing you to tailor it to your preferences and available ingredients.
You can use any type of pasta, but she recommends shorter shapes like penne rigate or rigatoni. These shapes are fantastic because their hollow centers can capture some of the cheese and peas, enhancing each bite. She also suggests orecchiette for pairing with peas, as the little "ears" of pasta are perfect for cradling them.
If you’re looking for alternative cheeses, options like Grana Padano, aged Asiago, or Pecorino Romano can work well in place of Parmesan’s sharpness. For those who prefer a creamier texture than ricotta, small-curd cottage cheese (which Nosrat lovingly refers to as one of her breakfast favorites) makes a great substitute.
For a sweet, classic vegetable addition, fresh or frozen peas work beautifully. Yet, depending on what’s in season and what you have on hand, you can substitute with bite-sized broccoli, tender asparagus, peeled fava beans, snap peas, or even corn kernels—all of these would make delightful additions to your dish.
Whatever variations you choose to explore, Nosrat hopes this recipe becomes a source of joy for you—a reflection of the central theme throughout her new cookbook. It’s not just about this one meal, but rather, she encourages all of us to seek out moments of delight in our daily lives to share with those around us.
“Finding something to enjoy and sharing that experience with others—imagine if everyone did that! The positive effects would multiply,” she shared.
One of the simplest ways to foster connection and joy with loved ones is by gathering around the dinner table. Comfort dishes like this easy, cheesy mac and cheese provide a warm, nostalgic atmosphere while being full of flavor without being cumbersome to prepare.
Creamy One-Pot Pasta With Ricotta and Peas
Serves: 4 to 6
Total Cooking Time: About 15 minutes
Ingredients:
- Kosher salt
- 1 pound dried pasta (any shape works)
- 1 ½ cups shelled peas (fresh or frozen)
- 1 pound whole-milk ricotta, drained
- 1 cup finely grated Parmesan, plus more for serving
- Freshly ground black pepper
- A large handful of basil leaves
Instructions:
- Begin by boiling a large pot of well-salted water. Once boiling, add the pasta and cook it until it’s nearly al dente. About one to three minutes before the pasta reaches the desired doneness according to its package, add the peas to the boiling water. Continue cooking until the pasta is perfectly al dente and the peas are just tender. Remember to reserve one cup of the cooking water before draining the pasta and peas together in a colander.
- To complete the dish, return the empty pot to the stove. Combine the ricotta and Parmesan in the pot and stir well. Then, add the drained pasta and peas, mixing thoroughly to coat everything. On low heat, gradually incorporate the reserved cooking water to adjust the sauce's consistency as needed. Taste your creation, adjusting seasoning with salt and pepper, and finish by tearing the basil leaves into the mixture and stirring to combine.
- Serve immediately, garnished with extra Parmesan.
This recipe was adapted from "Good Things: Recipes and Rituals to Share With People You Love" by Samin Nosrat, published by Penguin Random House, copyright © 2025.
