White Truffle Oil adds a wonderful rich flavor to this homemade mac and cheese!
Ingredients:
1 lb. elbow macaroni
3 large egg whites
1/2 cup unsalted butter
1/2 medium onion, finely chopped
1/3 cup all-purpose flour
3 1/2 cups whole milk
1 bay leaf
1 sprig fresh thyme
9 whole black peppercorns
1-2 teaspoons kosher salt
1/4 teaspoon ground nutmeg
8 oz. Mascarpone cheese
6 oz. Taleggio or Muenster cheese, remove rind and dice cheese
6 oz. Parmigiano-Reggiano cheese, grated
6 oz. Pecorino Romano cheese, coarsely grated
1 cup Panko (Garlic) bread crumbs
White Truffle Oil (approximately 3 tablespoons)
Preparation:
Preheat oven to 400 degrees. Butter ramekins or baking dish (great to use if serving a crowd!). Bring large pot of water with 1 teaspoon salt to a boil. Add pasta and cook according to package directions. Drain well. Meanwhile in 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 (don't allow to brown). Add 1 cup milk a little at a time, stirring constantly until smooth. In an 8-inch square cheese cloth place the bay leaf, thyme, and peppercorns. Gather corners and tie with 100% cotton string. Add to Dutch oven with 1 to 2 teaspoons salt and remaining 2 1/2 cups milk. Increase heat to medium-high and bring to boiling, stirring frequently. Boil 1 minute; reduce heat to low so milk barely simmers. Cook, stirring frequently, 10 minutes more. Remove from heat, let stand 5 minutes. Remove herb bundle. Immediately stir in plenty of ground black pepper, nutmeg, and the cheeses. Stir until cheeses are melted. Stir cooked macaroni into cheese mixture. Fold in beaten egg whites. Stir in approximately 2 tablespoons White Truffle Oil. Spoon mac and cheese into baking dish(s). Top with Panko (Garlic) bread crumbs. Bake 15 minutes or until heated through and crumbs are toasted. To serve, drizzle with White Truffle Oil and sprinkle of fresh thyme. Garlic Bread Crumbs: Saute 3 cloves minced garlic in 3 tablespoons unsalted butter. Mix with Panko Bread Crumbs. Serves 8-10.
