The secret ingredient in this super creamy and velvety rich macaroni and cheese is mascarpone! No need to make a roux, and risk ending up with a clumpy mess, just smooth and rich every time.<br /><br />Servings: 6<br />Ingredients:<br />1 pound (454g) elbow macaroni<br />2 Tbsp (30 mL) unsalted butter<br />½ cup (125 mL) 35% cream<br />8 ounces (225g) Mascarpone Cheese<br />8 ounces (225g) cheddar cheese, grated <br />Salt and freshly-ground black pepper to taste<br />Optional hot sauce… if you like<br /><br />Method:<br />Cook pasta al dente, following package instructions.<br />Melt butter and cream in a medium saucepan over medium heat until butter is melted and cream is hot. Add salt & pepper to taste. Mix in Mascarpone and Cheddar Cheeses until smooth. Stir in hot sauce if you like.<br />Add cooked pasta to cheese mixture and stir to fully coat. <br />Serve.
