Mascarpone Mac & cheese
Diane Walter
ingredients
- 3/4 lb elbow macaroni
- 2 TBSP butter
- 8 oz mascarpone cheese, softened
- 3/4 cup grated Fontina cheese (I used Fontinella)
- Peppered bacon, cooked and crumbled
- 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
- 1
Boil noodles to al dente. Drain & set aside.
- 2
Meanwhile, prepare the béchamel by melting the butter in a medium saucepan. Add milk & cream. Whisk in remaining ingredients and simmer until slightly thickened.
- 3
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.
- 4
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.
Source: Diane
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