No-Bake Mac and Cheese

By Wollygator

To add a crunchy topping, spread a layer of panko or plain dry bread crumbs on top and put under a hot broiler until golden brown, about 1 minute.

Ingredients

• Kosher sale and freshly ground black pepper
• 1 1 1 pound fresh rigatoni pasta
• 2 2 2 cups heavy cream
• 1 1 to tsp. hot sauce, or to taste
• 1/2 1/2 1/2 cup mascarpone (or cream cheese)
• 1 1 1 cup grated aged cheddar cheese
• 1/2 1/2 1/2 cup finely chopped fresh chives

Preparation

Step 1

1. In a very large pot, bring 5 quarts water and 3 tbsp. salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn't stick together. Drain

2. Meanwhile, out a 2-quart saucepan or Dutch oven over medium heat. Add the cream, hot sauce, 1 tsp. salt, and pepper to taste, and bring to a simmer. Cook until the cream has reduced by one-third, about 3 minutes. Add the mascarpone and cheddar, whisking to incorporate them into the cream.

3. When the cheeses are fully melted and blended into the sauce, add the cooked pasta and chives, stirring them into the sauce. Serve immediately.