Shortcuts are key when cooking with kids; this version of a classic skips the need for making béchamel thanks to mascarpone, which thickens the sauce nicely. It also freezes well, so if you have a spare moment and space in the freezer then make an extra batch.

Yield: 8 servings

Bring 4 quarts of water to a boil. Season with salt. When water returns to a boil, add macaroni and cook until very al dente, about 5 minutes. Strain, and add pasta to a large bowl with 2 tablespoons butter.

Bring milk to a simmer in a saucepan. Add mascarpone, and stir until melted. Add milk and 3/4 of both cheeses to macaroni. Mix well, and transfer to a greased baking dish.

Preheat oven to 375˚F. Melt remaining 2 tablespoons of butter, and pour over breadcrumbs. Stir to combine. Sprinkle remaining cheese over macaroni, and top with breadcrumbs. Bake until cheese is golden, about 30 minutes.