White Christmas? Psht. What you really need on Christmas day is a pan full of this luscious white mac and cheese. Its cheesy white surface is speckled with fresh parsley like fallen evergreen branches, resembling a wondrous wintery scene.
This mac and cheese is decadently cheesy and creamy thanks to the Fontina’s impeccable melting quality. The mascarpone also lends a hand to make this the creamiest, dreamiest mac ever.
Now, I’ve got a confession for you little cookies. I messed up on my first go-around with this mouth-watering mac. You see, I made it for Thanksgiving and there were too many dishes for our small oven. So, I pre-baked it then tossed it in again later when there was room to warm it up. I wound up cooking it longer than I was supposed to. Bad idea.
The once beautifully smooth and plentiful cheese sauce dried up like a prune. It was like it was never there at all, vanished into thin air (or slurped up by the monster that lives in my oven). No joke; there was no sauce to be seen, just naked penne. My gracious family ate it all the same. Sure, it was dry as a bone, but it had good flavor. However, I was determined to redeem myself.
So, the next night, I completely remade the sauce, poured it over the barren leftover pasta, and baked it for the correct amount of time this time. When I pulled out the bubbling pot of pasta blanketed in a sea of creamy, snow white cheese sauce, I rejoiced. Simultaneously, I kicked myself for not properly following the directions the night before. This was what should’ve been present at my Thanksgiving table, this glorious vessel of smooth and bountiful cheese.
