Ingredients
Scale
- 1/2 cup uncooked dry pasta (I like to use elbows)
- 1 cup homemade or panko breadcrumbs
- 1/2 cup shredded sharp Cheddar Cheese
- 1/4 cup grated Parmesan cheese
- Kosher salt
- Fresh ground pepper
- 1 cup whole milk
- 1/4 cup butter
- 2 eggs, separated (see Note)
Instructions
- Preheat oven to 350 degrees. Grease a 9-inch deep-dish pie plate.
- Cook macaroni al dente according to package directions. Drain, rinse and set aside.
- In a large mixing bowl, stir together breadcrumbs and cheeses. Season with a small amount of salt and pepper.
- Heat milk and butter (in the microwave or on the stovetop) until hot but not boiling. Stir until butter melts. Stir into breadcrumb mixture. Stir in cooked pasta.
- Beat the egg yolks until light in color. Pour slowly into the breadcrumb mixture, stirring constantly.
Beat the egg whites until stiff peaks form. Fold into breadcrumb mixture. - Pour into prepared pie dish, smoothing the top. Bake until set, around 30 minutes. Serve immediately.
Notes
Note on eggs: It’s best to separate cold eggs, as the yolks are firmer. However, it’s best to beat egg whites at room temperature, as they will incorporate more air. So, with this recipe, I separate the eggs before I cook the pasta, allowing them to sit at room temp while the pasta cooks.
- Category: pasta, vegetarian, brunch, lunch
