There’s nothing like a delicious, cheesy mac ‘n cheese. Something about the cheesiness is comforting and magical. Surprisingly, you can even make a mac ‘n cheese with mascarpone! I was a bit uncertain of this recipe, but after giving it a try, I have to say it’s one of the best mac ‘n cheeses I’ve had. It also includes parmesan and gorgonzola, which adds quite a bit to the flavor.
Be sure to serve something light on the side as it’s a rather rich dish.
- ¾ pound elbow macaroni
- 8 ounces mascarpone
- 1 cup parmesan cheese, plus ½ cup for topping
- 1 tsp dijon mustard
- ½ cup low fat (or non-fat) milk
- coarse salt
- freshly ground black pepper
- ½ cup gorgonzola cheese
- ½ cup bread crumbs
- 2 tbsp unsalted butter
- Preheat oven to 400°F and turn it to convection, if possible.
- In a large pot of boiling salt water, cook the pasta for 2 minutes less than the package says or at the “al dente” amount.
- Meanwhile, in a small saucepan over medium heat, stir together mascarpone and 1 cup parmesan cheese until the cheeses melt together (about 3 minutes).
- Stir in the dijon, milk, salt, and pepper to taste, then lower the heat and keep warm.
- Drain the pasta and combine it with the sauce as well as the gorgonzola cheese.
- In a small bowl, stir together remaining ½ cup parmesan cheese and bread crumbs.
- Put the macaroni in a baking dish and scatter the parmesan and bread crumb mixture over the top.
- Dot the macaroni with better, then bake for 15 minutes.
Source: Molly Corinne