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
Serves 4
Cook Time - 20 minutes
INGREDIENTS
3/4 lb elbow macaroni
2 TBSP butter
8 oz mascarpone cheese, softened
3/4 cup grated Fontina cheese
Béchamel
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
DIRECTIONS
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.
8 comments:
Are you trying to kill me? Do you think I should weight 50000 pounds? Because posting delicious recipes like this is going to make that happen.
Seriously, this looks amazing. You have a gift!
I usually use mascarpone for sweet dishes and never had thought of using it for mac & cheese. Great job in coming up with a new mac & cheese variation!
Man, that looks great. I will admit that I have not used mascarpone in anything but this adds to the growing list of reasons to use it.
Okay, you've converted me. Macarpone can take good'ole mac & cheese to onew heights... and me with it!
You've made a believer out of me too! :)
Wow! Looks great! And what a unique way to use mascarpone!
Wow! Who would've thought mac&cheese could get so fancy? I love it!
I'm giving you a shoutout in my blog. We tried this recipe this week and loved it!
Post a Comment