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.
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