1 1/2 c Corkscrew-shaped macaroni 2 tb Butter or margarine 3 tb Flour 1/2 ts Salt 1/2 ts Paprika 1 d Cayenne 1 1/4 c Milk 6 oz Natural sharp Cheddar cheese
shredded 3 Eggs :
separated Preheat oven to 350 F (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. Calories per 1 cup serving: About 300 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias
How To make Macaroni& Cheese Souffle's Videos
Cheese Souffle
You might think that making soufflés is difficult, but really, it isn't. The only thing about making soufflés is that they are notorious for collapsing. But collapsing souffle is perfectly normal - as the air in the soufflé begins to cool, it takes up less space and so the volume of the soufflé is reduced. Don't worry about it! A well-made soufflé is deliciously rich and decadent - try it.
The written recipe for Cheese Soufflé is here:
CHAPTERS 00:00 Intro 1:10 Ingredients 1:40 How to separate eggs 2:25 Prep 2:50 Make the base cheese sauce 3:58 Whip egg whites 4:52 Assemble and cook souffles 6:45 Taste test time
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The French Chef | Cheese Souffle
Cheese Souffle with Michael's Home Cooking
How to make a Cheese Souffle using cheddar cheese.
The BEST Baked Macaroni and Cheese!! #shorts
SOULFOOD Baked Mac and Cheese!! #shorts. View Detailed recipe video here -
Fast Cheese Soufflé
Treat your family this holiday with a special recipe from Jacques Pépin
INGREDIENTS: · 6 tablespoons (3/4 stick) unsalted butter, plus more to butter a 6-cup gratin dish · 6 tablespoons all-purpose flour · 2 cups cold whole milk · 1/2 teaspoon salt · 1/2 teaspoon freshly ground black pepper · 5 extra-large eggs · 2 1/3 cups grated Swiss cheese, preferably Gruyere (about 6 ounces) ·3 tablespoons minced fresh chives
Preheat the oven to 400 degrees F. Butter a 6-cup gratin dish, and set it aside. Melt the butter in a saucepan, then add the flour, and mix it in well with a whisk. Cook for 10 seconds, and add the milk in 1 stroke, and mix it in with a whisk. Keep stirring with the whisk until the mixture thickens and comes to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from the heat, and stir in the salt and pepper. Allow about 10 minutes for the white sauce to cool. Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, the cheese and the chives to the cooled sauce, and mix well to combine. Pour into the buttered gratin dish and cook immediately, or set aside until ready to cook. Bake for 30 to 40 minutes, or until the soufflé is puffy and well browned on top. Although it will stay inflated for quite awhile, it is best served immediately.
Best Ham and Cheese Souffle
This Great Ham and Cheese souffle is the best and will serve a party of six. Using a sharp aged cheddar and a smoked ham, Chef Lee will give you the kitchen fire power to make this a hit for any occassion. Ingredients are presented during and after presentation. Presented by simplefoodrecipes.com