Creamy Macaroni with Sage


  • ½ cup freshly grated Parmesan (about 1 ½ ounces)
  • ½ tablespoon unsalted butter
  • ½ cup mascarpone cheese
  • 1 ½ teaspoons finely chopped fresh sage leaves
  • 2 tablespoons fine dry bread crumbs
  • ½ pound elbow macaroni

1. Fill a 4-quart kettle three fourths full with salted water and bring to a boil for macaroni. Cook macaroni in boiling water until al dente and drain in a colander. 2. While macaroni is cooking, in a non-stick skillet heat butter over moderate heat until foam subsides and add bread crumbs, sag...

View full recipe at SpringPad


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