AuthorDawn NoltCategoryMain DishesDifficultyIntermediateServe your family a big-flavored bowl of our Italian mac and cheese or bake it in individual ramekins for a sophisticated starter.
Preheat oven to 400 F. Butter large casserole dish; set aside.
Bring a large pot of water with 1 T. salt to boiling. Add pasta; return water to boiling. Cook pasta according to package directions until tender to bite. Drain.
In a mixing bowl, beat egg whites with electric mixer until stiff peaks form. Set aside.
In large skillet, melt butter over medium heat. Add onion and cook until softened. Sprinkle the flour over onion; stir for 2 minutes. Add 1 cup of milk a little at a time, stirring constantly until smooth.
Place bay leaf, thyme and peppercorns in a cheesecloth and tie with cotton string. Add to skillet along with salt and remaining 2 1/2 cups of milk. Increase heat and bring to boiling, stirring frequently. Reduce heat to low and cook ten minutes more. Remove from heat.
Remove herb bundle. Stir in ground black pepper, nutmeg and cheeses. Stir just until cheeses are melted.
Add cheese mixture to drained macaroni. Fold in beaten egg whites. Spoon into casserole dish and top with Garlic Bread Crumbs.
Bake 30 minutes or until heated to 160 F. and crumbs are toasted.
In a food processor, process bread to coarse crumbs. Transfer to bowl.
Toss with garlic, salt and pepper. Add oil and work into crumbs.
Ingredients
Directions
Preheat oven to 400 F. Butter large casserole dish; set aside.
Bring a large pot of water with 1 T. salt to boiling. Add pasta; return water to boiling. Cook pasta according to package directions until tender to bite. Drain.
In a mixing bowl, beat egg whites with electric mixer until stiff peaks form. Set aside.
In large skillet, melt butter over medium heat. Add onion and cook until softened. Sprinkle the flour over onion; stir for 2 minutes. Add 1 cup of milk a little at a time, stirring constantly until smooth.
Place bay leaf, thyme and peppercorns in a cheesecloth and tie with cotton string. Add to skillet along with salt and remaining 2 1/2 cups of milk. Increase heat and bring to boiling, stirring frequently. Reduce heat to low and cook ten minutes more. Remove from heat.
Remove herb bundle. Stir in ground black pepper, nutmeg and cheeses. Stir just until cheeses are melted.
Add cheese mixture to drained macaroni. Fold in beaten egg whites. Spoon into casserole dish and top with Garlic Bread Crumbs.
Bake 30 minutes or until heated to 160 F. and crumbs are toasted.
In a food processor, process bread to coarse crumbs. Transfer to bowl.
Toss with garlic, salt and pepper. Add oil and work into crumbs.