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Upscale Mean Mac

Monday, 26 May 2008


The variety of cheeses in this upscale and tasty dish make it dangerously delicious! The chiles in the dish, as well as the flavored pasta, add a subtle punch and contrasts nicely with the cheeses and the herbs.


At a glance
Cooking Method
Heat Level
Side Dish
  • 1 teaspoon salt

  • 2 tablespoons olive oil

  • 1 pound flavored pasta, such as green or red chile

  • ½ pound mascarpone cheese, softened

  • 1/4 cup plus 2 tablespoons olive oil

  • 1 teaspoon coarsely ground white pepper

  • ½ teaspoon coarsely ground black pepper

  • 4 ounces gorgonzola cheese, crumbled

  • ½ pound fontina cheese, cut into small cubes (1/4 inch)

  • 3/4 cup grated parmesan cheese

  • 1 habanero chile, seeds and stem removed, minced or substitute 3 serrano chiles

  • 1/4 cup minced Italian parsley

  • 2 teaspoons chopped fresh thyme, or 1 teaspoon dried thyme

  • 3/4 teaspoon dried oregano

  • 1 teaspoon dried savory

  • ½ teaspoon salt

  • 4 to 5 cups mixed greens, such as Boston Bibb lettuce, endive, or escarole


Bring a large pot of water to a boil, add the salt and the olive oil. Add the dry pasta and cook according to the manufacturer's directions. Drain thoroughly and place the pasta in a large bowl lined with paper towels.

Mix the mascarpone, the olive oil, and the ground peppers together in a small bowl. Remove the towels from the pasta and mix in the mascarpone. Then, add the gorgonzola, fontina, parmesan, chile, parsley, thyme, oregano, savory, and salt and toss the mixture lightly. Microwave the mixture on low for 2 minutes to warm it up.

Arrange a bed of mixed greens on each plate and mound the pasta-cheese mixture on top. Serve immediately.


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