This fancy macaroni and cheese dish tastes great and looks good enough to put on the table at a reasonably nice meal while still being popular with kids and other less adventurous eaters.
Yield: 4 Ready in 30 minutes
favorite of 173 people 125 people want to try
|3 ouncesElbow Macaroni Noodles|
|Melted Butter; to coat|
|3 tablespoonBread crumbs Panko; dried|
|1 teaspoonGround paprika (smoked)|
|1/3 cupAll purpose flour|
|1 1/4 cupsmilk|
|4 tablespoonDouble Gloucestershire Cheese; grated|
|4 tablespoonParmesan cheese; grated|
|3 eaEgg; separated|
|4 tablespoonsGruyere; shredded|
|1 tablespoonDijon mustard|
Macaroni Souffle Preparation
1) Boil Macaroni per package instructions. Drain and set aside
2) Preheat oven to 300F.
3) Brush 1-quart souffle dish with Melted Butter, coat dish with Bread Crumbs, shake out excess.
4) Put the Butter, Paprika, Flour, and Milk in a saucepan and bring to boil slowly whisking constantly until the mixture is smooth and thick.
5) Simmer the sauce for a minute, then remove from the heat and stir in the cheeses until they melt. Season well and mix with the macaroni.
6) Beat in the egg yolks.
7) In a clean bowl, whisk the egg whites until they form soft peaks and spoon a quarter into the sauce mixture, beating it gently to loosen it up.
8) Using a large metal spoon, carefully fold in the rest of the egg whites and transfer to the prepared souffle dish.
9) Bake in the center of the oven for about 40-45 minutes, until the souffle has risen and is golden brown. The middle should wobble very slightly and the souffle should be lightly creamy inside.
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