Name: White Mac-and-Cheese
Prep time: 20 min
Cook time: 8 min
Yield: 12
Ingredients: 1 piece (about 3 ounces, 5 inches long) crusty French bread; 1 medium onion, halved and sliced crosswise; 1 box (1 pound) mini rigatoni pasta; 1 package (8 ounces) mascarpone cheese (see Note); 1 package (5.2 ounces) spreadable herb cheese OR: 1 package (3.5 ounces) herbed goat cheese; 1/2 cup milk; 1/2 teaspoon salt; 1/4 teaspoon white pepper; Pinch ground nutmeg; Pinch cayenne pepper; 8 ounces white-cheddar cheese, shredded; 1 tablespoon grated Parmesan cheese

1 of 6 Heat oven to 350 degrees F. Lightly coat the inside of a shallow 2 1/2-quart baking dish with nonstick vegetable-oil cooking spray.
2 of 6 Cut bread into small cubes. (Or, tear bread into large pieces; place in food processor and pulse until coarse crumbs.) Spread bread in even layer on a jelly-roll pan. Bake in 350 degrees oven for 10 minutes or until the cubes or crumbs are golden brown. Remove from oven; leave oven at 350 degrees F.
3 of 6 Meanwhile, bring a large pot of water to a boil. Add the sliced onion and pasta; cook for 8 to 10 minutes or until pasta is firm, but tender.
4 of 6 While the pasta is cooking, in a large bowl, whisk together the mascarpone, herb cheese, milk, salt, pepper, nutmeg and cayenne until well blended. Stir in the shredded cheddar until well mixed.
5 of 6 Drain the pasta and onion in a colander. Add to the cheese mixture in the bowl; toss to coat the pasta evenly and melt the cheddar. Transfer the pasta mixture to the prepared baking dish. Evenly sprinkle the toasted crumbs and Parmesan cheese over the top.
6 of 6 Bake in 350 degree oven for 30 minutes or until the filling is bubbly. Remove the baking dish to a wire rack; let cool 10 minutes. Serve warm.

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White Mac-and-Cheese

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