Ricotta in mac and cheese?
A few days ago, a fellow shopper in the supermarket told me that her mother always puts ricotta cheese in her macaroni and cheese. I have half a container (about a pound) of ricotta to use up after baking a lasagna, a few days ago, so I thought I might try this. I usually use about a cup of american cheese (shredded) and sometimes add a little chopped onion and/or diced tomatoes. If I use the ricotta, should I adjust the amount of american cheese? More or less? Any other suggestions?