Here is an easy, weeknight version of mac 'n' cheese that doesn't utilize processed cheese, canned soup or Kraft products, courtesy of Master Chef, Kirk Leins. Get more cooking videos and free recipes at www.NoTimeToCookDinner.com.

EASY BREEZY MAC 'N' CHEESEY (serves 6)

2 C Barilla elbow macaroni
2 C sharp cheddar cheese, shredded
1/2 C Parmigiano Reggiano, grated
1 16-oz container of whole milk ricotta cheese, or small curd cottage cheese
1 8-oz container of sour cream
1/2 C whole milk
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp ground mustard
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 C panko bread crumbs
1/4 C unsalted butter, melted

Preheat oven to 350 degrees.

In a large bowl, mix together the cheddar cheese, parmesan cheese, ricotta, sour cream, milk, onion powder, smoked paprika, garlic powder, ground mustard, 1 1/4 tsp kosher salt, and pepper.

Bring a large pot of salted water to a rapid boil. Add macaroni and cook for 4 minutes. Drain well and add to cheese mixture. Toss well and transfer to a greased 9" x 13" glass baking dish.

Stir together the panko, melted butter and the remaining 1/4 tsp of Kosher salt. Sprinkle the mixture on top of the casserole to cover.

Bake for 35 minutes. Allow the casserole to cool for 10 minutes before serving.

Kirk: I felt that this mac 'n' cheese turned out amazing. I've yet to reheat the leftovers, but I can't help to believe that they're gonna be great. Try this recipe and let Kirk know what you think.