Mascarpone Macaroni is a creamy and indulgent pasta dish originating from Italy. This recipe features tender macaroni noodles coated in a rich and velvety sauce made with mascarpone cheese, butter, and Parmesan cheese. While this dish may be high in calories and fat, it can also provide some nutritional benefits from the dairy products, such as protein and calcium. This dish is popular in the Lombardy region of Italy, where mascarpone cheese is a staple ingredient. Despite its decadent nature, this dish is a comfort food favorite for many and is perfect for a cozy night in.
You can easily cut the fat content of this tasty dish. Grill rather than fry the bacon, and use a very low-fat soft cheese instead of mascarpone.
Cook the macaroni in a pan of boiling salted water for 8-10 minutes or according to packet instructions, until tender. Meanwhile, chop the bacon into bite-sized pieces.
Heat the oil in a non-stick frying pan. Fry bacon for 3-4 minutes, or until crispy. Stir in the chives and both the cheeses. Reduce heat. Cook gently for 2-3 minutes, stirring frequently, until both the cheeses are melted.
Drain the macaroni thoroughly, then return to the saucepan. Add the cheese sauce to the macaroni and stir, to coat. Garnish with chives and serve.
It is important to reduce the heat as soon as the cheeses are added in step 2, as the sauce will curdle and separate if cooked over a high heat.
For a tasty change, use finely grated extra mature Cheddar or red Leicester cheese instead of the Parmesan cheese in step 2.
Accompany this creamy macaroni cheese with a simple mixed leaf salad and plenty o crusty white bread.