Preparation time: 25 mins
Cooking time: 45 mins
Serves 4

Melted butter, for greasing
250g macaroni
60g unsalted butter
¹⁄³ cup plain flour
1½ cups milk
150g packet White Castello
cheese, chopped
100g Gruyère cheese, grated 
100g vintage tasty cheese,
grated
2 eggs, separated
Salt and white pepper

1 Preheat oven to 180°C. Brush a 6-cup-capacity ovenproof dish with melted butter. Cook macaroni in a large quantity of rapidly boiling, salted water until just tender. Drain, leaving a little of the water clinging to the pasta.

2 Heat butter in a medium, heavy-based pan. When melted, remove pan from heat, stir in flour and return to heat for 1 minute. Remove pan from heat again and add milk gradually, stirring until mixture is smooth. Return pan to heat and stir continuously until mixture comes to the boil, reduce to a simmer and cook for 1-2 minutes.

3 Remove sauce from heat and stand until mixture is lukewarm. Add 3 cheeses and egg yolks and stir to combine. Stir sauce into pasta. Whip eggwhites until soft peaks form and fold into pasta with salt and pepper.

4 Spoon pasta mixture into the prepared dish and bake for 30-35 minutes until the top is golden.

Photo by Chris L Jones