Macaroni Cheese Puffs

This is mac and cheese meets soufflé. Beaten egg whites folded into a cheesy macaroni base give this retro casserole a light, puffy texture that’s nothing like a heavy baked pasta. It rises in the oven, puffs up golden, and has that satisfying wobble when you pull it out.

The trick is in the egg whites. Beat them with cream of tartar until stiff but not dry, then fold gently into the macaroni mixture. Rough stirring knocks the air out, so use a light hand. Bread crumbs soaked in hot milk create a panade that holds everything together without weighing it down.

Pimiento adds tiny pops of sweet pepper throughout, and the reserved cheese goes on top in the last few minutes for a melty, browned finish. Serve immediately; like any soufflé-style dish, it deflates as it cools.

Kitchen Tips

• Separate the eggs while cold (they split cleaner), but let the whites come to room temperature before beating. Warm whites whip to higher volume.
• Fold the egg whites in thirds: first third loosens the base, second and third keep the air intact.
• Use soft, fresh bread crumbs, not dried Italian-style. Fresh crumbs absorb the hot milk evenly and disappear into the custard.
• The dish is set when the center barely jiggles and a knife comes out clean.

Variations

• Swap American cheese for sharp cheddar or Gruyere for a more grown-up flavor.
• Stir in crumbled bacon or diced ham for a heartier version.
• Add a pinch of cayenne or smoked paprika for a subtle kick.