This is seriously creamy macaroni and cheese made with butter, heavy cream, mascarpone and sharp cheddar cheese.

Creamy Wisconsin Mascarpone and Sharp Cheddar Macaroni and 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

1. Boil the pasta in the salted water until desired doneness, about 10 minutes, drain in colander.
2. 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.
3. Add the cooked pasta to the cheese mixture and stir. Season with salt and pepper to taste.

Makes 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.