Ingredients

1 tablespoon plus 2 teaspoons kosher salt 1 pound imported elbow macaroni 3 large egg whites 1/2 cup (1 stick) unsalted butter plus more for greasing ramekins 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 black peppercorns Freshly ground black pepper 1/4 teaspoon ground nutmeg 1 cup mascarpone 6 ounces Taleggio cheese, rind removed and diced 6 ounces Parmigiano-Reggiano, grated 6 ounces Pecorino Romano, coarsely grated 1 cup Garlic Bread Crumbs (see link to recipe below) Truffle oil, for drizzling

Description

If I’m Going To Tweak A Beloved Classic Like Macaroni And Cheese, The Results Had Better Be Infinitely Better Than The Tried And True. I Swear On My Manolos That This Version Will Not Let You Down. It’s All About The Cheese Choices: I Use Top-

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