Mascarpone Macaroni & Cheese

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


  1. Preheat oven to 400°F and turn it to convection, if possible.
  2. 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.
  3. Meanwhile, in a small saucepan over medium heat, stir together mascarpone and 1 cup parmesan cheese until the cheeses melt together (about 3 minutes).
  4. Stir in the dijon, milk, salt, and pepper to taste, then lower the heat and keep warm.
  5. Drain the pasta and combine it with the sauce as well as the gorgonzola cheese.
  6. In a small bowl, stir together remaining ½ cup parmesan cheese and bread crumbs.
  7. Put the macaroni in a baking dish and scatter the parmesan and bread crumb mixture over the top.
  8. Dot the macaroni with better, then bake for 15 minutes.

Source: Molly Corinne






One response to “Mascarpone Macaroni & Cheese”

  1. […] here for the recipe for the three bean salad. And here for the mascarpone […]

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