Creamy Macaroni With Sage
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
59
Spice
41
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Fill a 4-quart kettle three fourths full with salted water and bring to a boil for macaroni
2
Cook macaroni in boiling water until al dente and drain in a colander
3
While macaroni is cooking, in a non-stick skillet heat butter over moderate heat until foam subsides and add bread crumbs, sage, and salt and pepper to taste
4
Cook bread crumb mixture, stirring, until golden brown, about 3 minutes
5
In a large bowl stir together mascarpone and Parmesan
6
Add macaroni and salt and pepper to taste, tossing to combine
7
Divide macaroni between 2 bowls and sprinkle with seasoned bread crumbs
8
Fill a 4-quart kettle three fourths full with salted water and bring to a boil for macaroni
9
Cook macaroni in boiling water until al dente and drain in a colander
10
While macaroni is cooking, in a non-stick skillet heat butter over moderate heat until foam subsides and add bread crumbs, sage, and salt and pepper to taste
11
Cook bread crumb mixture, stirring, until golden brown, about 3 minutes
12
In a large bowl stir together mascarpone and Parmesan
13
Add macaroni and salt and pepper to taste, tossing to combine
14
Divide macaroni between 2 bowls and sprinkle with seasoned bread crumbs