1 lb elbow macaroni
drain and set aside in the boiling pot. Preheat oven to 475°F.
In a large saucepan, melt
1 stick (1/4 lb) butter
and roux it up with 1/4 c flour. Season with
1 1/2 tsp salt
1/8 tsp cayenne pepper
1/8 tsp black pepper
Slowly stir in
2 c milk
So far we're pretty normal. Hold that sauce and separate
6 large eggs.
Ideally, tell someone else to beat the whites to soft peak stage while
you beat the yolks until they're light and creamy, then stir the yolks
into the sauce and bring the heat back up. Melt in
1/2 lb grated sharp cheddar
Now, hit your favorite 9 x 13 baking dish with some release spray. Fold
the eggwhites together with noodles in the boiling pot, then transfer to
the baking dish. Pour the cheese sauce over the noodles, and top with
another 1/4 lb of shredded cheddar.
Bake at 475 for 10 minutes, then lower temperature and continue baking
for 25-30 more minutes. Remove from oven and let stand for 10 minutes.
You end up with baked mac&cheese but really light and fluffy.