Mascarpone Mac N' Cheese

Bring a large pot of salted water to a boil and cook macaroni according to package directions until al dente. Drain and set aside.

In a large saucepan over medium heat, melt the butter completely, then whisk in the flour and cook for 1-2 minutes until the mixture turns a light golden color and smells nutty.

Gradually pour in the heavy cream and heavy whipping cream while whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth and begins to thicken.

Reduce the heat to low and add the mascarpone cheese, stirring gently until it is fully melted and incorporated into the sauce.

Season the sauce with salt and a pinch of sugar, tasting and adjusting as needed to balance the richness of the cream and cheese.

Add the drained macaroni to the sauce and stir gently until every piece of pasta is evenly coated. Allow the mixture to cook together over low heat for 2 minutes so the pasta absorbs some of the sauce.

Transfer the mac and cheese to a greased baking dish and bake in a preheated 375°F oven until the top is golden and bubbling.

Remove from the oven and allow the dish to rest for 5 minutes before serving to let the sauce set slightly. Serve hot.