Egg whites folded through the pasta make this macaroni bake with Gruyere and mascarpone extra light and fluffy.
- Preheat oven to 180°C. Grease a 5cm deep, 24cm x 30cm ovenproof baking dish.
- Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain. Return to saucepan.
- Meanwhile, melt butter in a heavy-based saucepan over medium-high heat. Add onion. Cook for 3 minutes, or until tender. Add flour. Cook, stirring, for 2 minutes. Remove from heat. Slowly add milk, stirring constantly until well combined. Return to stovetop. Reduce heat to medium. Cook, stirring, until sauce comes to the boil.
- Remove sauce from heat. Add nutmeg and egg yolks. Mix until well combined. Add cheeses, and salt and pepper. Stir until cheese has melted. Combine sauce and pasta.
- Beat eggwhites until soft peaks form. Using a large metal spoon, fold eggwhites through pasta. Spoon into baking dish. Sprinkle with extra parmesan. Bake for 25 to 30 minutes, or until golden and piping hot. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set