I finally got a chance to try recreating a dish I had a few weeks ago.
I used elbow mac cooked al dente. Drained and coated with olive oil,
then added a goodly amount of freshly grated parmigiana reggiano. Had
a taste, and then added a couple of glugs of half and half because it
was dry. Stirred and simmered a little bit, tasted and then added some
ricotta cheese. Just a little over a tblspn. Let it all disperse while
stirring and simmering, and tasted again. Added some garlic pepper from
a pepper grinder. Tasted. Added just about a tblspn butter. Then
added the crab meat. Let it all simmer though it really wasn't creamy
at all, in fact fairly dry. I didn't want to add a white sauce because
what I tasted at the restaurant didn't seem to have a white sauce. But
the final product was close, though dryer. Very tasty.

"Cheryl" >I finally got a chance to try recreating a dish I had a few weeks
ago.
> I used elbow mac cooked al dente. Drained and coated with olive oil, then
> added a goodly amount of freshly grated parmigiana reggiano. Had a
> taste, and then added a couple of glugs of half and half because it was
> dry. Stirred and simmered a little bit, tasted and then added some
> ricotta cheese. Just a little over a tblspn. Let it all disperse while
> stirring and simmering, and tasted again. Added some garlic pepper from a
> pepper grinder. Tasted. Added just about a tblspn butter. Then added
> the crab meat. Let it all simmer though it really wasn't creamy at all,
> in fact fairly dry. I didn't want to add a white sauce because what I
> tasted at the restaurant didn't seem to have a white sauce. But the final
> product was close, though dryer. Very tasty.

I wonder what just the barest little bit of nutmeg would have brought to
that creation. Polly