A little twist of this classic dish uses four types of cheeses to create a unique texture and flavor to this side.
1 pound pasta (elbow macaroni, fusilli or any shape desired)
4 tablespoons ( 1/2 stick) butter, cut up
3 3/4 cups whole milk
3/4 cup ricotta or small-curd cottage cheese
3 ounces cream cheese
3 cups shredded Jack cheese
5 cups shredded Gouda, divided
Heat the oven to 350 degrees F. Cook the pasta in a large pot of boiling salted water until just tender. Drain well.
Return the pasta to the pot and add the butter, milk, ricotta, cream cheese, Jack cheese and 3 cups of the Gouda. Season with salt and pepper to taste and mix gently, leaving some chunks of cheese visible.
Spoon into a 9-by- 13-inch glass baking dish. Top with the remaining 2 cups Gouda. Bake 45 to 50 minutes, until golden. Serve hot or at room temperature.