Italian Mac and Cheese

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 1 tbsp plus 2 tsp kosher salt
  • 1 lb. elbow macaroni
  • 3 large egg whites
  • 1 stick unsalted butter, plus more for greasing ramekins
  • 1/2 medium onion, finely chopped
  • 1/3 cup all-purpose flour
  • 3 1/2 cups whole milk
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 9 black peppercorns
  • Black pepper
  • 1/4 tsp ground nutmeg
  • 1 cup mascarpone
  • 6 oz. Taleggio cheese, rind removed and diced
  • 6 oz. grated Parmigiano-Reggiano
  • 6 oz. grated Pecorino Romano
  • 1 cup Garlic Bread Crumbs (see recipe)
  • Truffle oil, for drizzling

Directions

  1. tter the ramekins. Preheat the oven to 375.

  2. Bring a large pot of water with 1 tbsp of salt to a boil. Add the pasta and stir just until the water returns to a boil. Cook until just al dente, drain, shaking well. Meanwhile, beat the egg whites to stiff peaks.

  3. Melt the butter in a large saucepan over medium-low heat. Add the onion and cook until softened. Sprinkle the flour over the onion and stir constantly for 2 minutes; don’t allow the flour to brown. Add 1 cup milk a little at a time, stirring constantly. Stir until smooth, and then add the bay leaf, thyme, peppercorns and the remaining 2 tsp salt and 2 1/2 cups milk. Increase the heat to medium-high and continue stirring frequently until the liquid reaches a boil. Boil for 1 minute, then reduce the heat to low so the milk barely simmers and continue to cook, stirring frequently, for 10 minutes more. Remove from the heat and let stand for 5 minutes, and then strain through a sieve into a very large bowl, working the onions back and forth with a rubber spatula to extract all the liquid possible. Immediately stir in plenty of black pepper, the nutmeg, mascarpone, Tallegio, Parmigiano-Reggiano and Pecorino Romano, stirring until the cheeses are just melted.

  4. Stir the cooked macaroni into the cheese mixture, then fold in the beaten egg whites. Spoon the mixture into the ramekins, mounding slightly, and top each with a big pinch of the bread crumbs.

  5. Bake for 25-30 minutes, until the cheese is quietly sizzling and the bread crumbs are golden. Let cool for 5 minutes, drizzle with truffle oil and serve.

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