Macaroni cheese

Egg whites folded through the pasta make this macaroni bake with Gruyere and mascarpone extra light and fluffy.

Recipe «Macaroni cheese» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 500g macaroni pasta, 60g butter, 1 onion, finely chopped, 1/4 cup plain flour, 2 3/4 cups milk , 1/4 tsp ground nutmeg, 3 eggs, separated, 125g Gruyere or strong tasty cheese, grated , 1/2 cup mascarpone or cream cheese, 75g parmesan cheese, finely grated, 2 tbsp grated parmesan cheese, extra.

Ingredients:

• 500g macaroni pasta 
• 60g butter 
• 1 onion, finely chopped 
• 1/4 cup plain flour 
• 2 3/4 cups milk 
• 1/4 tsp ground nutmeg 
• 3 eggs, separated 
• 125g Gruyere or strong tasty cheese, grated 
• 1/2 cup mascarpone or cream cheese 
• 75g parmesan cheese, finely grated 
• 2 tbsp grated parmesan cheese, extra 

Instructions

1. Preheat oven to 180°C. Grease a 5cm deep, 24cm x 30cm ovenproof baking dish.
2. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain. Return to saucepan.
3. 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.
4. 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.
5. 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.