Dawn NoltAuthorDawn NoltCategoryTags, , DifficultyIntermediateRating

Serve your family a big-flavored bowl of our Italian mac and cheese or bake it in individual ramekins for a sophisticated starter.

Yields10 Servings
Cook Time30 mins

 1 lb elbow macaroni
 3 Nature's Yoke egg whites
 ½ cup butter
 ½ medium onion, finely chopped
  cup all-purpose flour
 3 ½ cups 2% milk
 1 bay leaf
 1 sprig fresh thyme
 10 whole peppercorns
 1 tsp salt
 ¼ tsp nutmeg
 8 oz mascarpone cheese
 12 oz Mozarella/Provolone/Romano Cheese Mix
 6 oz parmesan cheese
 1 cup Garlic Bread Crumbs
Garlic Bread Crumbs
 3 thick slices country-style white bread
 2 cloves garlic, minced
 ½ tsp salt
 ¼ tsp coarse ground black pepper
 2 ½ tbsp olive oil

1

Preheat oven to 400 F. Butter large casserole dish; set aside.

2

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.

3

In a mixing bowl, beat egg whites with electric mixer until stiff peaks form. Set aside.

4

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.

5

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.

6

Remove herb bundle. Stir in ground black pepper, nutmeg and cheeses. Stir just until cheeses are melted.

7

Add cheese mixture to drained macaroni. Fold in beaten egg whites. Spoon into casserole dish and top with Garlic Bread Crumbs.

8

Bake 30 minutes or until heated to 160 F. and crumbs are toasted.

Garlic Bread Crumbs
9

In a food processor, process bread to coarse crumbs. Transfer to bowl.

10

Toss with garlic, salt and pepper. Add oil and work into crumbs.

Ingredients

 1 lb elbow macaroni
 3 Nature's Yoke egg whites
 ½ cup butter
 ½ medium onion, finely chopped
  cup all-purpose flour
 3 ½ cups 2% milk
 1 bay leaf
 1 sprig fresh thyme
 10 whole peppercorns
 1 tsp salt
 ¼ tsp nutmeg
 8 oz mascarpone cheese
 12 oz Mozarella/Provolone/Romano Cheese Mix
 6 oz parmesan cheese
 1 cup Garlic Bread Crumbs
Garlic Bread Crumbs
 3 thick slices country-style white bread
 2 cloves garlic, minced
 ½ tsp salt
 ¼ tsp coarse ground black pepper
 2 ½ tbsp olive oil

Directions

1

Preheat oven to 400 F. Butter large casserole dish; set aside.

2

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.

3

In a mixing bowl, beat egg whites with electric mixer until stiff peaks form. Set aside.

4

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.

5

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.

6

Remove herb bundle. Stir in ground black pepper, nutmeg and cheeses. Stir just until cheeses are melted.

7

Add cheese mixture to drained macaroni. Fold in beaten egg whites. Spoon into casserole dish and top with Garlic Bread Crumbs.

8

Bake 30 minutes or until heated to 160 F. and crumbs are toasted.

Garlic Bread Crumbs
9

In a food processor, process bread to coarse crumbs. Transfer to bowl.

10

Toss with garlic, salt and pepper. Add oil and work into crumbs.

Italian Mac and Cheese