Mascarpone Mac & Cheese
Mascarpone is a superstar ingredient for macaroni and cheese, allowing you to make a lusciously thick and creamy sauce without a roux. This is the easiest one pot stovetop mac and cheese recipe I've ever made, and so tasty and adaptable.
Ingredients
- 210 g (2 cups) dry macaroni
- 160 g (1.5 cups) cheddar cheese, grated
- 50 g (0.5 cups) parmesan or other Italian hard cheese*, grated
- 0.5 tsp dijon mustard
- ⅛ tsp smoked paprika
- 6 Tbsp mascarpone
- 250 ml (1 cups) whole milk, you might not use all of it
Instructions
- Boil your macaroni according to package instructions, draining it just before it's ready (it will continue to cook as you make the sauce in the pan, so it's worth draining a little early so it doesn't get overcooked). Return the drained macaroni to the same pan.
- Add the mascarpone, and melt it through over very low heat.
- Add some of the milk - just a few tablespoons initially - and mix through until you have a fairly loose sauce. You want it to be a little runny at this stage. Set the remaining milk aside.
- Add the mustard and smoked paprika and mix through.
- Finally, add the cheese. It's best to add it in 2-3 batches. Stir through, allowing it to melt in and create a sauce. Continue adding splashes of milk if it starts to feel too thick or dry, it often will because it's still on the heat so liquid is evaporating a little.
- Once the cheese is all melted and the sauce is thick and creamy, remove from the heat and serve immediately.
Calories: 610kcal, Carbohydrates: 57g, Protein: 27g, Fat: 30g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 78mg, Sodium: 509mg, Potassium: 292mg, Fiber: 2g, Sugar: 5g, Vitamin A: 943IU, Vitamin C: 0.003mg, Calcium: 553mg, Iron: 1mg