Macaroni & Cheese Souffle

[mish]

Macaroni & Cheese Souffle
3 oz elbow macaroni
melted butter -- to coat
3 tbl bread crumbs
4 tbl butter
1 tsp nutmeg
1/3 c all-purpose flour
1 1/4 c milk
6 tbl grated cheddar cheese -- or Gruyere cheese
4 tbl grated parmesan cheese
salt & freshly ground black pepper -- to taste
3 eggs -- separated

Prepare macaroni according to pkg. Drain & set aside. Preheat oven to 300°.

Brush inside of 1 qt souffle dish w melted butter. Coat evenly w bread crumbs, shaking out any excess. Pour butter, nutmeg, flour & milk in saucepan & bring to boil slowly, whisking constantly until mixture is smooth & thick. Simmer a minute. Remove from heat & stir in cheeses until they melt. Season w salt & pepper & mix w macaroni.

Beat in egg yolks. In clean bowl, whisk egg whites until soft peaks form & spoon a quarter into sauce mixture, beating gently to loosen it up. Using lg metal spoon, carefully fold in rest of egg whites & transfer to prepared souffle dish.

Bake about 40-45 mins until souffle has risen & is golden brown. The center should be wobbly slightly & souffle should be lightly creamy inside.

 

[mudbug]

mish, I don't get it. do you spoon the souffle over the cooked, set-aside macaroni?

 

[luvs]

yum. as soon as i saw the title i said 'mmmmmmm'. i have gotta try that one.

 

[kitchenelf]

Remove from heat & stir in cheeses until they melt. Season w salt & pepper & mix w macaroni.

Does this help mudbug?

 

[mudbug]

DOUBLE DUH on me. thanks, elf. Do YOU know where my brain has gone lately??? humble apologies, mish!

 

[kitchenelf]

LOL mud - it's probably running around the neighborhood with mine screaming - I'M FREE - I'M FREE!!!!

 

[mudbug]

LOL, yeah, and they're probably having cocktails too!

 

[mish]

Hi Mudbug.

Thanks for bringing it to my attention. While, I have not tried this recipe yet, it caught my interest & wanted to share it. Here's my interpretation (see what you think):

In a separate bowl, beat egg yolks & pour over macaroni/sauce mixture.

In another bowl, beat/whisk egg whites until soft peaks form & spoon a quarter into macaroni/sauce mixture; COMBINING gently to loosen it up. Using lg metal spoon, carefully fold in rest of egg whites & transfer to prepared souffle dish.

Sometimes it's easier for me to visualize the recipe, as I'm preparing it. Disappointed the author of the cookbook didn't make things more clear.

 

[patw]

feeling a bit brain dead at the moment - what does "amp" stand for in the recipe below

Macaroni & Cheese Souffle
3 oz elbow macaroni
melted butter -- to coat
3 tbl bread crumbs
4 tbl butter
1 tsp nutmeg
1/3 c all-purpose flour
1 1/4 c milk
6 tbl grated cheddar cheese -- or Gruyere cheese
4 tbl grated parmesan cheese
salt & freshly ground black pepper -- to taste
3 eggs -- separated

Prepare macaroni according to pkg. Drain & set aside. Preheat oven to 300°.

Brush inside of 1 qt souffle dish w melted butter. Coat evenly w bread crumbs, shaking out any excess. Pour butter, nutmeg, flour & milk in saucepan & bring to boil slowly, whisking constantly until mixture is smooth & thick. Simmer a minute. Remove from heat & stir in cheeses until they melt. Season w salt & pepper & mix w macaroni.

Beat in egg yolks. In clean bowl, whisk egg whites until soft peaks form & spoon a quarter into sauce mixture, beating gently to loosen it up. Using lg metal spoon, carefully fold in rest of egg whites & transfer to prepared souffle dish.

Bake about 40-45 mins until souffle has risen & is golden brown. The center should be wobbly slightly & souffle should be lightly creamy inside.

 

[Barbara L]

feeling a bit brain dead at the moment - what does "amp" stand for in the recipe below

patw,

For some reason that I don't understand, the ampersand (&) is going through as &amp. Possibly the recipe was copied and pasted from mish's files??? It happens sometimes.

Barbara