Garden Gate Kate's Notes:
Expand1 tablespoon unsalted butter for greasing baking dish Ask a question about this ingredient
8 ounces whole wheat elbow macaroni Ask a question about this ingredient
1 cup low-fat milk, at room temperature Ask a question about this ingredient
4 ounces cream cheese Ask a question about this ingredient
1/4 cup white wine Ask a question about this ingredient
2 large cage-free eggs Ask a question about this ingredient
8 ounces fresh mozzarella, shredded Ask a question about this ingredient
sea salt and freshly cracked black pepper to taste Ask a question about this ingredient
1 tablespoon extra-virgin olive oil Ask a question about this ingredient
Preheat the oven to 350 degrees. Butter a baking dish with a tablespoon of butter.
Ask a question about this stepCook macaroni according to package directions and drain well. Return to empty pot.
Ask a question about this stepMeanwhile, heat the milk, cream cheese, and white wine over low heat, stirring often, until very hot but not simmering, about 5 minutes. In a small bowl, whisk the eggs. Gradually whisk the hot milk into the eggs. Return the milk mixture to the saucepan. Cook over low heat, stirring constantly, until lightly thickened, but do not boil. Stir in three quarters of mozzarella cheese, and cook, stirring constantly, until cheese melts. Season to taste with sea salt and cracked black pepper. Stir the milk and mozzarella mixture into the macaroni. Transfer the macaroni and cheese to a baking dish.
Ask a question about this stepHeat extra virgin olive oil in skillet over medium-high heat. Add wheat germ and garlic. Cook 3 minutes or until toasted and fragrant, stirring constantly.
Ask a question about this stepSprinkle with the remaining mozzarella and the toasted wheat germ. Bake until bubbling and golden brown, about 35 minutes. Serve immediately.
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