Ricotta Mac and Cheese in 25 Minutes

Instructions:

1. Fill a large pot with water, add 1 tbsp salt, and bring to a rolling boil.
2. Add the pasta and cook until al dente, which is usually 1-2 minutes less than the box says.
3. Scoop out ½ cup (120ml) of the starchy pasta water. Note: Do this right before draining so the water is hot and concentrated.
4. Drain the pasta in a colander and set it aside.
5. In a large bowl, whisk the ricotta, melted butter, garlic powder, onion powder, and smoked paprika. Whisk until the mixture is smooth and pale.
6. Stir the shredded cheddar into the ricotta blend until it's fully mixed.
7. Dump the steaming hot pasta directly into the bowl. Note: The heat from the noodles is what melts the cheese.
8. Add the milk or reserved pasta water one tablespoon at a time. Stir gently until the sauce becomes a silky glaze that coats the pasta.
9. Add salt and black pepper to taste.
10. Sprinkle the chopped parsley over the top and serve immediately.