Egg whites folded through the pasta make this macaroni bake with Gruyere and mascarpone extra light and fluffy.
Ingredients
- 500g macaroni pasta
- 60g butter
- 1 onion, finely chopped
- 1/4 cup plain flour
- 2 3/4 cups milk
- 1/4 teaspoon ground nutmeg
- 3 eggs, separated
- 125g Gruyere or strong tasty cheese, grated
- 1/2 cup (100g) mascarpone or cream cheese
- 75g parmesan cheese, finely grated
- 2 tablespoons grated parmesan cheese, extra
Method
- Step 1Preheat oven to 180°C. Grease a 5cm deep, 24cm x 30cm ovenproof baking dish.
- Step 2Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain. Return to saucepan.
- Step 3Meanwhile, 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.
- Step 4Remove 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.
- Step 5Beat 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.
Nutrition
3046 kj
Energy
34g
Fat Total
21g
Saturated Fat
30g
Protein
440.64mg
Sodium
9g
Carbs (sugar)
75g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Dixie Elliott
- Image credit: Steve Brown
- Publication: Super Food Ideas
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