Description

There is no reason to make boxed macaroni and cheese when you can make homemade just as easy . It's much tastier too. Serve it as a side or as the main dish.

Ingredients

• 1 lb. (4 c.) elbow macaroni
• 2 T. unsalted butter
• 1/2 c. heavy cream
• 8 oz. container mascarpone cheese, at room temperature
• 2 c. (8 oz.) sharp cheddar cheese, finely grated (freshly grated is best)
• salt and freshly ground black pepper, to taste

Steps

1. Cook pasta al dente, following package instructions, in well salted boiling water, about 7 minutes; drain, but do not rinse.
2. While pasta is cooking, place butter and cream in a small saucepan over medium heat; heat until butter is melted. Pour into large bowl; mix in mascarpone and cheddar cheeses. Add hot, cooked pasta to cheese mixture; stir. Season with salt and pepper, to taste.
3. Serve.