Macaroni with Ricotta (Pasta Con Riccota)

1 pound package cut macaroni (rigatoni, ziti, mostaccioli, elbow)
1 pound ricotta (Italian cottage cheese)
1/2 cup milk
2 tablespoons butter
1/2 cup grated Parmesan cheese
Salt to taste

Cook the macaroni in rapidly boiling salted water for about 15 minutes or until tender. Drain and put back into the saucepan and add the butter.

Mix the ricotta with milk in a small bowl, mix until smooth. Pour over the hot macaroni and simmer for about 3 to 4 minutes over low heat, cover the saucepan. Sprinkle with the grated Parmesan cheese. Serve very hot.