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
Baked Mac and Cheese Recipe
This rich and creamy baked mac and cheese with a delicious cheese sauce and crunchy, buttery breadcrumb topping is a decadent treat that takes comfort food to the next level! It's easy to make and the perfect side dish for the holidays or anytime you're looking to please everyone at the table.
RECIPE:
Homemade baked mac & cheese will be your go-to dish once you learn to make it the right way! Sure, boxed mac and cheese is good BUT it can’t hold a candle to this. The panko and parmesan topping is beyond delicious and the perfect compliment to that gooey, cheesy filling.
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Baked Macaroni and Cheese Soufflé
Cheese Soufflé that NEVER Falls! | Chef Jean-Pierre
Hello There Friends! Today I'm going to make a Cheese Soufflé, and I will show you a trick that makes the Soufflé stay puffy! It is a trick I learned while working in my restaurant to ensure that my Souffles would not fall before they got to the tables! Let me know what you think of these Cheese Souffles in the comments below!
This is one of my son's favourites! Music by Jason Shaw, Audionautix
1 1/2 cups uncooked elbow macaroni 6 tbsp butter 1/4 cup all purpose flour 1 1/2 tsp salt Ground black or cayenne pepper to taste 2 cups milk 8 oz of sharp cheddar cheese grated (I use two cups grated cheddar) 6 eggs separated
Cook macaroni according to package directions; drain and set aside. Melt butter over medium heat in a large saucepan or dutch oven. Blend in flour, salt and pepper; stir well. Gradually add milk, stirring constantly. Continue cooking and stirring until thickened. Remove from heat and add cheese, stirring until cheese is melted. Beat egg yolk slightly and quickly stir into cheese sauce. Mix macaroni with cheese sauce. In a separate bowl, beat egg whites until stiff; fold into macaroni mixture. Transfer mixture to a large (3quart) casserole. Bake at 475F for 10 minutes. Reduce heat to 400F and bake for 25 minutes longer.
Cheese Souffle
Check my website, foodwishes.com, for the full story, recipe ingredients and more details. Enjoy!