- 1/2 pound elbow macaroni
- 1/2 tablespoon unsalted butter
- 2 tablespoons fine dry bread crumbs
- 1 1/2 teaspoons finely chopped fresh sage leaves
- 1/2 cup mascarpone cheese
- 1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
- Fill a 4-quart kettle three fourths full with salted water and bring to a boil for macaroni. Cook macaroni in boiling water until al dente and drain in a colander.
- While macaroni is cooking, in a non-stick skillet heat butter over moderate heat until foam subsides and add bread crumbs, sage, and salt and pepper to taste. Cook bread crumb mixture, stirring, until golden brown, about 3 minutes. In a large bowl stir together mascarpone and Parmesan. Add macaroni and salt and pepper to taste, tossing to combine.
- Divide macaroni between 2 bowls and sprinkle with seasoned bread crumbs.