1 pound (4 cups) elbow macaroni
2 tablespoons unsalted butter
1/2 cup heavy cream
1 8-ounce container Wisconsin Mascarpone Cheese, room temperature
2 cups (8 ounces) Wisconsin Sharp Cheddar Cheese*, finely-grated
Salt and freshly-ground black pepper to taste
Cook pasta al dente, following package instructions.
Meanwhile, place butter and cream in small saucepan over medium heat until butter is melted. Pour into large bowl and mix in Mascarpone and Cheddar Cheeses.
Add cooked pasta to cheese mixture and stir. Season with salt and pepper to taste.
*Wisconsin Asiago Cheese can be substituted for a nontraditional mac and cheese.