Ingredients
1 1/2 cups Ricotta Cheese
1 cup milk
1 can (8 3/4 oz.) whole kernel corn, drained
1 1/2 cups shredded cheddar cheese (6 oz.), divided
1 tsp. garlic powder
2 cups tricolor macaroni twists, cooked and drained
10 crackers, any variety, coarsely crushed
Directions
1. Mix Ricotta, milk, corn, 1 cup cheddar cheese and garlic powder in large bowl; stir in macaroni
2. Spoon into greased 8x8x2 inch baking dish
3. Bake at 350 degrees for 30 minutes
4. Toss cracker crumbs with remaining 1/2 cup cheese in small bowl; sprinkle over macaroni mixture
5. Return to oven; bake 15 minutes more or until browned and set