Creamy Macaroni with Sage

Found this recipe many years ago in January 1999 issue of Gourmet Magazine.  I love to add some sauteed garlic and onions to the recipe.  Warm and perfect flavor for a Fall side dish!

 

This recipe can be prepared in 45 minutes or less.

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

 

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.

 While macaroni is cooking, in a non-stick skillet heat butter over moderate heat until foam subsides and add bread crumbs, sage, (onions & garlic) and salt and pepper to taste. Cook bread crumb mixture, stirring, until golden brown, about 3 minutes. In a large bowl stir together mascarpone and Parmesan. Add macaroni and salt and pepper to taste, tossing to combine.

 Divide macaroni between 2 bowls and sprinkle with seasoned bread crumbs.

Serves 2.