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Macaroni cheese
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Macaroni bake with Gruyere and mascarpone, featuring light and fluffy pasta with folded egg whites.
Ingredients:
500g macaroni pasta
60g butter
1onion, finely chopped
62.50 ml plain flour
708.13 gm milk
0.63gm ground nutmeg
3eggs, separated
125g Gruyere or strong tasty cheese, grated
100g mascarpone
75g parmesan cheese, finely grated
40.00 ml gratedparmesan cheese, extra
Instructions:
Preheat your oven to 180°C. Grease a 5cm deep, 24cm x 30cm ovenproof baking dish.
Boil pasta in a large saucepan of salted water according to package instructions until al dente. Drain and return to saucepan.
In a heavy-based saucepan over medium-high heat, melt butter. Cook onion until tender for about 3 minutes. Add flour and stir for 2 minutes. Remove from heat and slowly stir in milk until well combined. Return to stovetop, reduce heat to medium, and cook until the sauce boils, stirring constantly.
Take the sauce off the heat, then stir in nutmeg and egg yolks until fully combined. Add cheeses, salt, and pepper, stir until the cheese melts. Mix the sauce with the pasta.
Whisk egg whites until soft peaks form. Gently fold them into the pasta using a large metal spoon. Transfer the mixture to a baking dish and sprinkle with extra Parmesan. Bake for 25-30 minutes until golden and bubbling. Serve piping hot.