Macaroni Souffle

Macaroni Souffle

4 reviews, 3.5 star(s). 100% would make again

Ready in 30 minutes

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.


3 ounces Elbow Macaroni Noodles
Melted Butter; to coat
3 tablespoon Bread crumbs Panko; dried
4 tablespoon Butter
1 teaspoon Ground paprika (smoked)
1/3 cup All purpose flour
1 1/4 cups milk
4 tablespoon Double Gloucestershire Cheese; grated
4 tablespoon Parmesan cheese; grated
3 ea Egg; separated
4 tablespoons Gruyere; shredded
1 tablespoon Dijon mustard

Original recipe makes 4



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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Calories Per Serving: 399 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I made edits to this recipe.]
ycasimi 7y ago

[I made edits to this recipe.]
bjelliot 9y ago

bjelliot 9y ago

[I posted this recipe.]
bjelliot 9y ago

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