Donatella's Italian Mac Cheese
Forget that cardboard box and cheese powder! Well, maybe keep it for the kids. try the real deal with four different types of real cheese making this baked pasta dish truly comforting. A sprinkling of homemade garlic bread crumbs creates a toasty crust, and a drizzle of truffle oil (optional, i've never used it) is a luxurious touch
Steps
Preheat oven to 400f butter ten to twelve 10-oz.
Ovenproof bowls or ramekins.
Set aside.
Bring a large pot of water with 1 tablespoon of salt to boiling.
Add pasta , stir just until water returns to boiling.
Cook pasta according to package directions just until tender to the bite.
Drain , shaking well.
Meanwhile , in a mixing bowl beat egg whites with electric mixer to stiff peaks.
In dutch oven , melt butter over medium-low heat.
Add onion and cook until softened.
Sprinkle the flour over onion.
Stir constantly for 2 minutes.
A little at a time , add 1 cup of the milk , stirring constantly until smooth.
For an herb bundle , in an 8-inch square double-thickness of cheesecloth , place the bay leaf , thyme , and peppercorns.
Gather corners and tie with 100% cotton string.
Add herb bundle to dutch oven 1 to 2 teaspoons of salt and remaining 2 1 / 2 cups of milk.
Increase heat to medium-high and bring to boiling , stirring frequently.
Boil for 1 minute.
Reduce heat to lo.
Ingredients
elbow macaroni, egg whites, unsalted butter, onion, all-purpose flour, whole milk, bay leaf, fresh thyme, whole black peppercorns, kosher salt, ground nutmeg, mascarpone cheese, taleggio, parmigiano-reggiano cheese, pecorino romano cheese, breadcrumbs