Souffled Macaroni Cheese
This is a wonderfully light take on the classic macaroni cheese that we all know and love, but will surely please all those whom wish to steer away from those heavy dishes of the past.
Prep time15 Minutes
Cook time45 Minutes
Serves 2-4 People
Ingredients175g La Molisana dried macaroni
1 onion, peeled and finely chopped
25g plain flour
275ml full fat milk
¼ Farro spices whole nutmeg, freshly grated
75g Zany Zeus mascarpone cheese
2 large eggs separated, whites in a medium sized bowl whisked to soft peaks
50g Gruyere cheese, finely grated
50g Granarol Parmigiano Reggiano, finely grated
You will also need a baking dish 20 x 15cm, 5cm deep, lightly buttered.
MethodPre-heat oven to 200c
Fill a large saucepan with 2.25 litres of salted water then put it on to a high heat to bring it up to the boil.
Cook the macaroni to packet instructions or until al dente.
In a small saucepan, melt the butter over a gentle heat, then add the onions and let them soften, without browning, uncovered, for about 5 minutes. Sprinkle in the flour and stir to make a smooth paste, then gradually add the milk a little at a time, stirring vigorously with a wooden spoon. Switch to a balloon whisk and keep whisking until you have a smooth sauce. Add the nutmeg and season to taste, leave the sauce to cook gently for 5 minutes, stirring from time to time.
Remove from the heat and whisk in the mascarpone and egg yolks, followed by the Gruyère and half the Parmesan.
Place the buttered baking dish in to the oven to heat through.
Drain the pasta well in a colander, give it a quick shake to get rid of the water and tip back into the pan.
Stir in the cheese sauce, turning the pasta over so it is evenly coat. Very gently fold in the egg whites retaining as much air as possible using a cutting and folding movement.
Remove the warm dish from the oven, pour in the pasta mixture and even out with a spatula. Scatter over the remaining Parmesan. Return the dish to the oven on a high shelf for 12 minutes or until the top is puffy and lightly browned.
Serve with steamed green vegetables of your choice. A delicious seeded slaw or big green salad