Mac'N Cheese Puffs
Submitted by LadyHawk
Mac and cheese meets soufflé in this puffy baked dish studded with sliced franks. Dijon mustard and sharp cheddar give it grown-up flavor kids still love.
YIELD
4 servingsPREP
15 minCOOK
75 minREADY
90 minThis isn’t your stovetop mac and cheese. Beaten egg whites fold into a rich cheese custard with elbow macaroni, then the whole thing puffs up in the oven like a savory soufflé. Sliced hot dogs nestle throughout, adding smoky bites.
The Dijon mustard cuts the richness and brings out the cheddar’s sharpness. Serve this straight from the oven while it’s still puffy and dramatic.
Kitchen Tips
- Stiff peaks essential: Beat egg whites until they hold firm peaks so the dish puffs properly
- Fold gently: When adding egg whites, fold with a light hand to keep air bubbles intact
- Serve immediately: Like a soufflé, this dish deflates as it cools, so bring it straight to the table
Ingredients
Directions
Cook maccaroni in boiling salted water about 10 minutes or until tender; drain.
In saucepan, combine egg yolks, milk, butter, mustard, onion, salt and pepper.
Add cheese.
Cook and stir over medium heat about 10 minutes, or until mixture thickens slightly (do not boil).
Stir in macaroni and bread crumbs.
Fold in egg whites.
Pour half the mixture into a 1½ quart souffle dish.
Place franks in casserole, reserving a few sliced franks for the top.
Pour on remaining macaroni mixtue.
Arrange reserved franks on top.
Bake at 350℉ (180℃) F for 45 minutes.
Garnish with parsley, if desired.
Serve at once.
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