Ingredients

• 1-2 ozs margarine
• 1 med onion, sweated
• 1-2 ozs plain flour
• 3/4 pint milk
•   salt and pepper
• some nutmeg, grated
•   ridged macaroni, cooked partly in boiling salted water
• 3 ozs mascarpone cheese
• 2 egg yolks, slightly beaten
• 2 ozs parmesan cheese, grated
• 2 ozs Gruyère cheese, grated
• 2 ozs Red Leicester cheese, grated
• 2 egg whites, whisked to soft peak stage
• 2-3 ozs parmesan cheese, grated, for topping

Method

1. Melt 1-2 ozs margarine and sweat 1 medium onion.
2. Add 1-2 ozs plain flour and 3/4 pint of milk. Season with salt and pepper. Add some grated nutmeg. Cook on low heat for 5 mins to make a béchamel sauce.
3. Cook ridged macaroni in boiling salted water (4 pts) partly — about 7 mins.
4. To the béchamel sauce add 3 ozs mascarpone cheese, 2 egg yolks (slightly beaten), 2 ozs parmesan cheese, 2 ozs Gruyère cheese, and 2 ozs Red Leicester cheese.
5. Whisk the 2 egg whites to soft peak stage.
6. Drain the pasta, then add the sauce to the pasta. Fold the beaten egg whites carefully into the mixture.
7. Place the entire mix into a pre-heated oven dish, then cover the top with 2-3 ozs grated parmesan. Place in oven at 209° for 12 mins on the highest shelf.

Notes