Monday, September 10, 2012

macaroni & cheese

1 pound elbow macaroni (preferably with ridges)
8 ounces mascarpone
pinch freshly grated nutmeg
1 cup tightly packed grated parmesan cheese, plus
1/2 cup for topping
1/2 cup milk
coarse salt
freshly ground black pepper
1/2 cup plain bread crumbs
2 tablespoons unsalted


1. preheat the oven to 400 degrees.

2. in a large pot of boiling salted water,
cook the macaroni for 2 minutes less than indicated on the package.

3. meanwhile, stir together the mascarpone, nutmeg,
and 1 cup of Parmesan in a small saucepan over a
medium flame until the cheeses melt together, about 2 minutes.
stir in the milk and salt and pepper to taste
and keep the sauce warm over a low flame.

4. drain the pasta and combine it with the sauce.

5. in a small bowl, stir together the remaining
1/2 cup of parmesan and the bread crumbs.

6. put the macaroni in a large baking dish,
scatter the bread crumb topping over it, dot it with the butter.

7. bake for 15 minutes or until top looks toasted

8. serve & enjoy!

i love comfort food, especially mac & cheese :)
something about this recipe just didn't do it for me.
it had all the right ingredients, and i actually loved the addition of the nutmeg.
but it turned out a bit dry for my taste.
maybe if you changed up the ratios a bit - this could be spot on.

1 comment:

  1. Oh my gosh, we must have gotten that from each other, because I have had that same thing happen like 100 times, and Jeff does the exact same thing, he hands me whatever it is I can't find and doesn't say anything, love it!


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