MASCARPONE MACARONI AND CHEESE

You know what makes Mondays better? Holidays.

Since every Monday can’t be a holiday, thank God for macaroni and cheese!

See? Doesn’t this look like it would make Monday better?

This is a great mac’n cheese for someone who has never made homemade before because there’s no béchamel sauce – you simply whisk the wet ingredients together and pour them over the top of the cooked noodles, sprinkle it with the bread crumb topping and pop it in the oven, Easy peasy.

And the best part is that is tastes like heaven! Creamy, cheesy heaven. You can thank me later!

Mascarpone Macaroni and Cheese
Yields: 4 servings

  • 8 oz. elbow noodles, cooked al dente according to package directions
  • 4 oz. Mascarpone cheese
  • ½ c. sour cream
  • ¾ c. half and half cream
  • ¼ grated Parmesan cheese
  • ½ tsp. dried sage
  • ½ tsp. salt
  • ¼ tsp. white pepper

    Bread Crumb Topping:
  • 1 c. fresh bread crumbs
  • ½ tsp. dried sage
  • 1 small clove garlic, minced
  • 2 tbs. butter, melted
  • Pinch of salt

Preheat oven to 350 degrees F. Spray 2-quart casserole dish with nonstick spray and set aside.

In a large bowl, whisk together Mascarpone cheese, sour cream, half and half, Parmesan cheese, sage, salt and pepper till nice and smooth. Add prepared noodles and toss gently to coat. Pour into prepared casserole dish.

In a medium bowl, combine bread crumbs, sage, garlic, butter, and a pinch of salt and toss until the bread crumbs are evenly coated with the melted butter. Sprinkle the mixture evenly over the noodle and cheese mixture.

Bake 15-20 minutes until it’s heated through and the bread crumb mixture is a light, golden brown and crispy.

This entry was posted in Recipes.

Leave a Reply