Donatellaas Italian Mac and Cheese
- 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
- 1 sprig fresh thyme
- Truffle oil, for drizzling
- This recipe is vegetarian
- Produce
- Bay leaf (1)
- Onion, medium (1/2)
- Thyme, fresh (1 sprig)
- Cooking & Baking
- All-purpose flour (1/3 cup)
- Black pepper, Freshly ground (1)
- Kosher salt (1 2/3 tablespoon)
- Nutmeg, ground (1/4 teaspoon)
- Peppercorns, black (9)
- Truffle oil (1)
- Pasta & Grains
- Imported elbow macaroni (1 pound)
- Bread & Baked Goods
- Garlic bread crumbs (1 cup)
- Dairy
- Butter plus more, unsalted (1/2 cup)
- Mascarpone (1 cup)
- Parmigiano-reggiano, grated (6 ounces)
- Pecorino romano (6 ounces)
- Taleggio cheese (6 ounces)
- Whole milk (3 1/2 cups)
- Refrigerated
- Egg whites, large (3)
Preparation
Read recipe preparation on ivillage.com
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Recipe Stats
Published October 26, 2010 (2 years ago).
16 people saved this recipe.
