Souffled macaroni cheese

Yield: 2 servings

Measure Ingredient
6 ounces Macaroni
1 ounce Butter
1 medium Onion; about 4oz/110g,
; peeled and finely
; chopped
1 ounce Plain flour
10 fluid ounce Milk
¼ Whole nutmeg; freshly grated
3 ounces Mascarpone
2 larges Egg yolks; lightly beaten
2 ounces Gruyere; finely grated
2 ounces /50g Parmesan; (Parmigiano
; Reggiano),finely
; grated
2 larges Egg whites
Salt and freshly milled black pepper

Preheat oven to 200c/400f/Gas 6.

You will need a shallow ovenproof baking dish with a base measurement of 8" x 6"/20cm x 15cm and 2"/5cm deep, lightly buttered.

1 Weigh out all your ingredients and grate the cheese. Fill a large saucepan with 2¼ litres/4 pint water with 1 dsp salt and boil on the heat.

2 In a small saucepan melt the butter on a gentle heat, add the onions and soften, without browning and uncovered for five minutes. Add the flour, stir to make a smooth paste and slowly add the milk, a little at a time, stirring vigorously with a wooden spoon.

3 Switch to a balloon whisk and keep whisking so you have a smooth sauce.

Add salt, black pepper and the nutmeg, and cook the sauce gently for five minutes. Turn off the heat and whisk in the Mascarpone, egg yolks, followed by the Gruyere and half the Parmesan.

4 Heat the baking dish in the oven, add the macaroni into the boiling water and simmer for 4-6 minutes until al dente (it will cook again in the oven).

5 When it has a minute's cooking time left, whisk the egg whites to soft peaks. Drain the pasta in a colander, shake to get rid of the water, tip back into the pan and stir in the cheese sauce, evenly coating the pasta.

6 Lightly fold in the egg whites, using a cutting and folding movement so as to retain as much air as possible.

7 Remove the warm dish from the oven, pour the pasta mixture into it, give it a gentle shake to even the top and scatter over the reserved Parmesan.

Put the dish in the oven on a high shelf for 12 minutes or until the top is puffy and lightly browned.

NB To make enough for four people, just double the ingredients and use a 10" x 8" x 2"/25½ x 20 x 5cm dish. Increase the cooking time by 3-5 minutes.

Converted by MC_Buster.

Per serving: 612 Calories (kcal); 23g Total Fat; (34% calories from fat); 23g Protein; 76g Carbohydrate; 264mg Cholesterol; 261mg Sodium Food Exchanges: 4 Grain(Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

Recipe by: Deliah

Converted by MM_Buster v2.0n.

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