Creative Cooking with Southern Flair!
Super Cheesy
Ingredients
1 pound large, elbow noodles
6 tablespoons unsalted butter
6 tablespoons all purpose flour
1 quart chicken broth
16 ounces Mascarpone cream cheese
2 cups shredded Mozzarella cheese
1 cup shredded Provolone cheese
3/4 to 1 cup grated Parmesan cheese-taste it
Salt & white pepper
Topping
2 large tomatoes sliced thinly
Salt & pepper
1 1/2 cups shredded Mozzarella
1/3 cup grated Parmesan
8 slices of cooked bacon, crumbled
Fresh chopped basil & Italian parsley
Fresh cracked black peppercorns
Italian Mac
Directions
Boil the pasta in salted water until al dente and then drain.
Melt butter over medium temp in a large sauce pan. When butter starts to bubble, add flour and cook for 1 minute. Gradually whisk in chicken broth, bring to a simmer and then gradually whisk in the Mascarpone cream cheese until smooth. Once hot, remove from heat, add 2 cups of the Mozzarella, 1 cup of Provolone and 1 cup of Parmesan cheese. Season lightly with salt & pepper and stir until smooth.
Add pasta and cheese sauce to a large bowl and mix gently. Pour into a baking dish, top with the reserved Mozzarella and spread tomatoes out over the top. Season the tops of tomatoes with salt & pepper and then sprinkle with 1/3 cup of Parmesan cheese. Bake at 375F in center of the oven for 30-35 minutes, until bubbly and edges are lightly browned. Finish with crumbled bacon, herbs and fresh cracked pepper. Serves 8-10