Elbows with Gooey Topping
This original recipe is from Ellen Brown, Mac & Cheese. I've made slight modifications. Fun for a party and makes a great dessert in ramekins.
- 1 c chopped pecans and walnuts, toasted
- 2 c sugar, separated
- 1 pkg, elbow pasta
- 4 tbs unsalted butter, cut into pieces
- 1/2 c heavy cream
- 1 c mascarpone
- 4 tbs bourbon, rum or brandy (your choice)
- 1/2 tsp vanilla extract
- Cinnamon for sprinkling
Preparation time 15mins
Cooking time 30mins
Boil salted water over high heat. Mix in up to 1/2 c of sugar. Cook the pasta according to package directions. Drain the pasta and rinse then return to the pot. In a different saucepan, make a simple syrup. Add the rest of the sugar and 1 cup of water and bring to boil over medium-high heat. Stir with a wooden spoon. Cook until the syrup reaches a golden brown color. Remove from heat and stir in butter and cream. Return to low heat and stir until smooth. Whisk in the mascarpone, bourbon and vanilla. Fold in nuts.
Add the sauce to the pasta and cook over low heat until the pasta is warmed and well-coated. Serve in ramekins and sprinkle the top with cinnamon.
Add the sauce according to desired sweetness.