Donatella's Italian Mac and Cheese

By remystarr

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

Details

Servings 8
Preparation time 30mins
Cooking time 30mins
Adapted from ivillage.com

Preparation

Step 1

1

Butter the ramekins. Preheat the oven to 375°F.

2

Bring a large pot of water with 1 tablespoon of salt to a boil. Add the pasta and stir just until the water returns to a boil. Cook until just al dente, drain, shaking well. Meanwhile, beat the egg whites to stiff peaks.

3

melt the butter in a large saucepan over medium-low heat. Add the onion and cook until softened. Sprinkle the flour over the onion and stir constantly for 2 minutes; don’t allow the flour to brown. Add 1 cup of the milk a little at a time, stirring constantly. Stir until smooth, and then add the bay leaf, thyme, peppercorns, and the remaining 2 teaspoons of salt and 2½ cups of milk. Increase the heat to medium-high and continue stirring frequently until lthe liquid reaches a boil (don’t let it boil over). Boil for 1 minute, then reduce the heat to low so the milk barely simmers, and continue to cook, stirring frequently, for 10 minutes more. Remove from the heat and let stand for 5 minutes, and then strain through a sieve into a very large bowl, working the onions back and forth with a rubber spatula to extract all the liquid possible. Immediately stir in plenty of ground pepper, the nutmeg, mascarpone, Tallegio, Parmigiano-Reggiano, and Pecorino Romano, stirring until the cheeses are just melted.

4

Stir the cooked macaroni into the cheese mixture, then fold in the beaten egg whites. Spoon the mixture into the ramekins, mounding slightly, and top each with a big pinch of the bread crumbs.

5

Bake for 25 to 30 minutes, until the cheese is quietly sizzling and the bread crumbs are golden. Let cool for 5 minutes, drizzle with the truffle oil, and serve.