Rating: 3.6 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Mascarpone makes this cheesy pasta extra creamy, and the addition of potato starch means the sauce thickens without flour.

Recipe Summary test

10 mins
20 mins
30 mins
6 2-ounce portions


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 7 minutes. Drain and reserve 1/2 cup cooking liquid. Transfer pasta to a serving bowl.

  • Melt butter in a saucepan over medium heat; add onion and cook until translucent, about 3 minutes. Stir potato starch into onion mixture until dissolved, about 1 minute. Slowly pour evaporated milk into onion mixture and stir constantly. Bring sauce to a simmer and remove saucepan from heat.

  • Stir Cheddar cheese, mascarpone cheese, and hot sauce into sauce until smooth, adding the reserved pasta cooking liquid if needed to thin the sauce. The cheese sauce should be the consistency of gravy.

  • Mix cheese sauce into pasta and serve while warm and gooey.

Cook's Notes:

Barilla(R) came out on top in the Allrecipes' Tasting Panel.

Optional: Place the finished mac-n-cheese in a casserole dish and sprinkle with additional Cheddar cheese. Place under the broiler until golden, about 5 minutes.

Nutrition Facts

621 calories; protein 19g; carbohydrates 57.9g; fat 35.6g; cholesterol 103.9mg; sodium 403.6mg. Full Nutrition