The secret ingredient in this super creamy and velvety rich macaroni and cheese is mascarpone! No need to make a roux, and risk ending up with a clumpy mess, just smooth and rich every time. Servings: 6 Ingredients: 1 pound (454g) elbow macaroni 2 Tbsp (30 mL) unsalted butter ½ cup (125 mL) 35% cream 8 ounces (225g) Mascarpone Cheese 8 ounces (225g) cheddar cheese, grated Salt and freshly-ground black pepper to taste Optional hot sauce… if you like Method: Cook pasta al dente, following package instructions. Melt butter and cream in a medium saucepan over medium heat until butter is melted and cream is hot. Add salt & pepper to taste. Mix in Mascarpone and Cheddar Cheeses until smooth. Stir in hot sauce if you like. Add cooked pasta to cheese mixture and stir to fully coat. Serve.