Can you guys believe how fast this week went? This month? We are almost to February and I feel like I’m so behind on everything. Story of my life.
Let’s comfort ourselves with this mac and cheese. Ok. First, I need to share my love of mascarpone. This cheese is amazing. Yes, it’s expensive but you can get it from Trader Joes where it’s only a dollar or so more expensive than cream cheese that is chock full of preservatives. Mascarpone has such a smooth taste and melts extremely easily. It’s perfect for adding to desserts, main dishes and bagels. Remember my pumpkin bagel/mascarpone experience?
This macaroni and cheese combines some of my favorite cheeses into one: gouda, mascarpone and asiago. I don’t usually go overboard on cheese so this casserole has a bit less than you might be used to. Feel free to add as much as you want! A thinks you can never have enough. We disagree.
Who do you side with? Are you a huge cheese fan and live by “the cheesier, the better” or do you feel cheese is delicious but should be added in small quantities?
BASIL PROSCIUTTO MAC AND CHEESE CASSEROLE
12 oz pasta (fusili, penne, or shells)
1/4 c shredded asiago
1/4 c shredded gouda
4 oz mascarpone
1 egg, whipped
3/4 c heavy cream
1/4 c chopped fresh basil
1 oz chopped prosciutto
1 tsp salt
1/3 c shredded cheese (any of the varieties above)
3 T cracker crumbs
Boil pasta until al dente. Drain. Using the same pot, carefully stir in asiago, gouda, and mascarpone. Once cheeses melt, add egg, cream, basil, prosciutto and salt. Mix well. Spread in a casserole dish.
Mix 1/3 c shredded cheese and cracker crumbs together in a small dish. Top casserole with cheese/cracker mixture. Bake in preheated 400F oven for 15-20 minutes.