Donatella's Italian Mac and Cheese
"If I’m going to tweak a beloved classic like macaroni and cheese, the results had better be infinitely better than the tried and true. I swear on my Manolos that this version will not let you down. It’s all about the cheese choices: I use top-quality Taleggio, pecorino, and Parmigiano for sharpness and tang, and creamy mascarpone for richness and texture. At the last minute, I decided to fold some whipped egg whites into it to make the whole thing lighter—tell your guests it’s macaroni and cheese soufflé. I know what you’re thinking: mac ’n’ cheese for a dinner party? If you bake it in individual ramekins (portions spooned from a large casserole are not pretty!) and drizzle a little truffle oil on top, absolutely...."
INGREDIENTS
•
1 tablespoon plus 2 teaspoons kosher salt
•
9 black peppercorns
•
1 pound imported elbow macaroni
•
Freshly ground black pepper
•
3 large egg whites
•
1/4 teaspoon ground nutmeg
•
1/2 cup (1 stick) unsalted butter plus more for greasing ramekins
•
1 cup mascarpone
•
1/2 medium onion, finely chopped
•
6 ounces Taleggio cheese, rind removed and diced
•
1/3 cup all-purpose flour
•
6 ounces Parmigiano-Reggiano, grated
•
3 1/2 cups whole milk
•
6 ounces Pecorino Romano, coarsely grated
•
1 bay leaf
•
1 cup Garlic Bread Crumbs (see link to recipe below)
•
1 sprig fresh thyme
•
Truffle oil, for drizzling
Comments & Reviews
Just A Pinch Sweepstakes