MacAroni & Cheese Souffle
MacAroni and Cheese Souffle recipe
Yield
6 servingsPrep
20 minCook
35 minReady
55 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
corkscrew macaroni
|
* |
| 2 | tablespoons |
butter
or margarine |
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
paprika
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 ¼ | cups |
milk
|
|
| 6 | ounces |
cheddar cheese
sharp, shredded |
|
| 3 | large |
eggs
separated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
corkscrew macaroni
|
* |
| 3E+1 | ml |
butter
or margarine |
|
| 45 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
paprika
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 296 | ml |
milk
|
|
| 173.4 | ml/g |
cheddar cheese
sharp, shredded |
|
| 3 | large |
eggs
separated |
|
Directions
Preheat oven to 350℉ (180℃) (moderate).
Grease a 2-quart casserole.
Cook macaroni according to package directions.
Melt fat in a large saucepan. Stir in flour, salt, paprika, and cayenne. Add milk. Cook over moderate heat, stirring until thickened. Remove from heat. Add cheese and stir until melted.
Beat egg yolks until light. Fold into macaroni and cheese mixture. Pour into casserole. Bake for 35 to 40 minutes or until center is firm to the touch when pressed lightly.
Serve immediately.
