The secret ingredient in this super creamy and velvety rich macaroni and cheese is mascarpone! No need to make a roux, and risk ending up with a clumpy mess, just smooth and rich every time.
1 pound (454g) elbow macaroni
2 Tbsp (30 mL) unsalted butter
½ cup (125 mL) 35% cream
8 ounces (225g) Mascarpone Cheese
8 ounces (225g) cheddar cheese, grated
Salt and freshly-ground black pepper to taste
Optional hot sauce… if you like
Cook pasta al dente, following package instructions.
Melt butter and cream in a medium saucepan over medium heat until butter is melted and cream is hot. Add salt & pepper to taste. Mix in Mascarpone and Cheddar Cheeses until smooth. Stir in hot sauce if you like.
Add cooked pasta to cheese mixture and stir to fully coat.