1 package uncooked elbow macaroni
2 tablespoons butter, cubed
1/2 cup heavy whipping cream
1 container (8 ounces) Mascarpone cheese, room temperature
2 Cups Cheddar cheese, finely shredded
Salt and freshly ground pepper to taste
Cook macaroni according to package directions; drain. Transfer to a large bowl and keep warm.
Meanwhile, melt butter with cream in a medium saucepan over medium heat, stirring constantly. Reduce heat to low; gradually whisk in mascarpone and cheddar until smooth and melted. Add sauce to pasta; gently toss to coat. Season with salt and pepper to taste.
Images and Recipe Source: Wisconsincheese.com