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Market Land and Sea Signature Mac & Cheese


  • 1 lbs Mascarpone
  • 2 lbs White Cheddar Cheese (Shredded)
  • 1/2 gallon Half & Half
  • 6 oz Cream Cheese
  • 2 oz Rouz
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper (Course)
  • 1 tsp Granualted Garlic
  • 1 tsp Onion Powder
  • 1 tsp Granulated Sugar
  • 1 lbs Cavatappi Pasta
  • Pinch of Cinnamon
  • Pinch of Cayenne Pepper


  • Set the mascarpone and cream cheese aside to get to room temperature.
  • In a medium saucepan add half & half and bring to a simmer on medium heat. Once to a simmer turn the heat to low.
  • Once at a simmer add in the mascarpone and cream cheese and whisk until the cheese is dissolved in the half & half.
  • Add all the seasoning to the liquid and keep stirring. Add only 1 LB of white cheddar cheese and keep stringing. After the cheese had been melted into the mixture add in the roux and continue to mix.
  • Last step is to add the last 1 LB of white cheddar cheese and stir until you sauce is complete.
  • Add the sauce to cooked Cavatappi pasta and garnish withtoasted panko breadcrumbs.


Recipe courtesy of Nicholas Beesley of Aliante Casino + Hotel + Spa.
Spice this recipe up by adding Double Smoked Bacon or fresh Main Lobster Tail.