Creamy Macaroni with Sage

1. 1

   Fill a 4-quart kettle three fourths full with salted water and bring to a boil for macaroni.

2. 2

   Cook macaroni in boiling water until al dente and drain in a colander.

3. 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. 4

   Cook bread crumb mixture, stirring, until golden brown, about 3 minutes.

5. 5

   In a large bowl stir together mascarpone and Parmesan.

6. 6

   Add macaroni and salt and pepper to taste, tossing to combine.

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.