Corn & Peas Mac & Cheese

Ingredients:
2 cans of corn, drained
1 small container of mascarpone cheese
1 small pint of ricotta cheese
1 cup or so of Parmesan cheese
1 box of Elbows macaroni
1 cup of frozen sweet peas, thawed
1 tablespoon of fresh tarragon, chopped
2 tablespoons of butter
a little bit of milk (eyeball)

Method:
Boil water, add in some salt and elbow pasta (as followed on the box instructions)

In the Cuisinart- put in corn to give it a couple of pulses like a chunky puree before adding in the mascarpone and ricotta (both cheese room tempature).
In a small saucepan- melt butter before adding some milk (eyeball it, I poured enough to cover the base of the saucepan) to simmer with steam but not boil. Add the parmesan cheese, stirring until melted. Add the corn and cheese mixture to heat through. Let it slightly boil before adding in the thawed-sweet peas and tarragon, fold them in and let them heat through for a few minutes.

Drain the pasta (save some pasta water for the cheese sauce in case too thick) and back in the pot before pouring in the corn, pea and cheese mixture to mix together before serving.