Sometimes, you just feel like mac & cheese, don't you? Yeah... I know you do. I do too. I'm a sucker for the stuff. Considering this week already sucks, mac & cheese was a necessity.
Most of my readers should know by now that coming up with my own recipes really isn't my thing, but I gave it a go tonight, and I must say, I impressed myself. In fact, so much so that I'm going to submit it to Presto Pasta Nights, hosted this week by Kate at Thyme for Cooking. I didn't really measure, so the recipe below is an approximation.
Mascarpone Mac & Cheese
Cook Time - 20 minutes
3/4 lb elbow macaroni
2 TBSP butter
8 oz mascarpone cheese, softened
3/4 cup grated Fontina cheese
3 TBP butter
3/4 cup milk
3/4 cup heavy cream
1/8 tsp pepper
1/2 - 3/4 tsp salt
3 TBSP flour
Boil noodles to al dente. Drain & set aside.
Meanwhile, prepare the béchamel by melting the butter in a medium saucepan. Add milk & cream. Whisk in remaining ingredients and simmer until slightly thickened.
In another saucepan or medium skillet, melt 2 TBSP butter. Once melted, add mascarpone cheese and whisk until melted and smooth. Add the fontina and mix until smooth.
Add the noodles to the cheese mixture and stir until well mixed. Add the béchamel and mix until it reaches your desired level of creaminess. Season to taste with salt & pepper.