Creamy Mascarpone and Sharp Cheddar
Macaroni and Cheese
This is serious, extra creamy macaroni and cheese made with butter, heavy cream, mascarpone and sharp cheddar cheese.
1 pound elbow macaroni
4 quarts salted boiling water
2 tablespoons unsalted butter
1/2 cup heavy cream
8 ounces Wisconsin mascarpone cheese, room temperature
8 ounces Wisconsin sharp cheddar cheese, grated fine (can substitute asiago cheese)
Salt and freshly ground black pepper to taste
- Boil the pasta in the salted water until desired doneness, about 10 minutes, drain in colander.
- Meanwhile, place the butter and cream in a small saucepan over medium heat until butter is melted. Pour into a large bowl and add the mascarpone and cheddar cheeses, combining with a spatula.
- Add the cooked pasta to the cheese mixture and stir. Season with salt and pepper to taste.
Makes 6 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.