Description
Creamy macaroni and cheese brings comfort straight from American kitchens, melding rich cheddar with tender pasta. Cheesy goodness awaits you in this classic dish that promises warm satisfaction and delightful indulgence.
Ingredients
Scale
Pasta:
- 175 grams (6.2 ounces) macaroni
Cheese:
- 50 grams (1.8 ounces) Gruyere, grated
- 50 grams (1.8 ounces) Parmesan, grated
- 75 grams (2.6 ounces) mascarpone
Remaining Ingredients:
- 2 large egg yolks
- 2 large egg whites
- 25 grams (0.9 ounces) butter
- 1 medium onion, finely chopped
- 25 grams (0.9 ounces) plain flour
- 275 milliliters (9.3 fluid ounces) milk
- Salt
- Freshly ground black pepper
- 1/4 whole nutmeg, grated
Instructions
- Warm the oven to 375°F and place an empty baking dish inside to create a heated surface.
- Bring a large pot of salted water to a rolling boil for pasta preparation.
- In a medium saucepan, melt butter and sauté finely chopped onions until translucent, approximately 5 minutes.
- Gradually introduce milk into the onion mixture, whisking continuously to create a smooth liquid base.
- Sprinkle flour into the mixture, stirring constantly to develop a thick roux, cooking for 8-10 minutes until golden.
- Season the sauce with salt, freshly ground pepper, and a hint of nutmeg. Allow to simmer gently for 4-5 minutes.
- Remove saucepan from heat and incorporate mascarpone, egg yolks, grated Gruyere, and half the Parmesan cheese, blending until creamy.
- Cook macaroni in boiling water until perfectly al dente, typically 7-8 minutes. Drain thoroughly.
- Whip egg whites using an electric mixer until soft, billowy peaks form.
- Gently fold cooked pasta into the prepared cheese sauce, then carefully incorporate the whipped egg whites.
- Transfer the mixture into the preheated baking dish, ensuring even distribution.
- Sprinkle remaining Parmesan cheese across the top for a crispy golden crust.
- Bake on the upper oven rack for 12-15 minutes until the surface turns golden and slightly puffy.
- Serve immediately while hot and at peak creamy texture.
Notes
- Warm your baking dish beforehand to ensure an evenly heated base for the mac and cheese.
- Use freshly grated cheese for superior melting and richer flavor compared to pre-shredded varieties.
- Whip egg whites gently to create a lighter, more airy texture that elevates the dish’s overall creaminess.
- Adjust salt and seasonings gradually, tasting as you go to achieve perfect balance without overwhelming the delicate cheese flavors.
- Prep Time: 17 mins
- Cook Time: 58 mins
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 800 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 50 g
- Saturated Fat: 30 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 300 mg