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Macaroni and Cheese Souffle

chef.expert's picture
Ingredients
  Elbow macaroni 1 1⁄2 Cup (24 tbs)
  Butter 6 Tablespoon
  Flour 1⁄4 Cup (4 tbs)
  Salt 1 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Cayenne 1 Dash
  Milk 2 Cup (32 tbs)
  Eggs 6 , separated
Directions

GETTING READY
1)Preheat very hot oven (475°F.)

MAKING
2) Follow package directions to cook macaroni. Drain.
3) In a skillet melt butter and add flour, salt, paprika, and cayenne.
4) Stir constantly and add milk.
5) Thicken the mixture and remove from heat.
6) Stir in cheese.
7) Beat egg yolks until light. Pour on the cheese sauce.
8) Mix the macaroni.
9) Beat egg whites till stiff and add to the mixture.
10) Grease 3-quart casserole and turn the mixture into it.
11) Bake in oven for 10 minutes.
12) Reduce heat to hot (400°F.) and bake for further 25 minutes.

SERVING
13) Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Cucumber
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
4

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4.22059
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 522 Calories from Fat 269

% Daily Value*

Total Fat 30 g46.6%

Saturated Fat 16 g80.1%

Trans Fat 0 g

Cholesterol 376.9 mg125.6%

Sodium 879.8 mg36.7%

Total Carbohydrates 44 g14.7%

Dietary Fiber 1.9 g7.8%

Sugars 8.1 g

Protein 19 g38.7%

Vitamin A 28.1% Vitamin C 0.84%

Calcium 17.6% Iron 14.9%

*Based on a 2000 Calorie diet

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Macaroni And Cheese Souffle Recipe