I had some leftover mascarpone I used for a different recipe and I had to use it up quick as it doesn't keep long.
I also had quite a bit of monterey jack cheese lying around that I figured should be used so I decided on one of my favorite comfort foods: mac & cheese.
And surprisingly, it was one of the most delicious things I've ever eaten. The creaminess of the marscarpone paired nicely with the meltiness of the jack cheese. Awesome! The following is an approximate recipe and there's lots of leeway.
3 tablespoons butter
1/4 cup flour
1-2 cups of whole milk
1/2 cup mascarpone cheese (~100 g)
200 grams monterey jack cheese cut into small pieces or shredded (2 cups shredded)
Salt to taste
1 pound of corkscrew pasta, cooked
1. Melt the butter in a small sauce pan and add the flour, whisking constantly until a thick paste forms. Add a cup of milk a little at a time, whisking to incorporate well. Then add the mascarpone cheese, whisking constantly. Finally, add the jack cheese in batches and stir well.
2. When all the cheese is melted, add salt to taste.
3. Mix the cheese sauce and the cooked pasta and enjoy! Yum.