This Macaroni & Cheese Souffle elevates a classic comfort food into an elegant main course. It combines tender corkscrew macaroni with a velvety sharp cheddar sauce, enriched with egg yolks for richness and whipped egg whites for a dramatic, airy rise. The result is a dish that is crisp on top and incredibly creamy inside, with a subtle hint of paprika and cayenne for warmth. It’s perfect for holiday dinners or special weeknight meals when you want to impress without spending hours in the kitchen. Serve it straight from the oven for the best texture, as the soufflé will settle slightly as it cools. A true crowd-pleaser that balances nostalgia with sophistication.
Macaroni & Cheese Souffle
Description
This Macaroni & Cheese Souffle elevates a classic comfort food into an elegant main course. It combines tender corkscrew macaroni with a velvety sharp cheddar sauce, enriched with egg yolks for richness and whipped egg whites for a dramatic, airy rise. The result is a dish that is crisp on top and incredibly creamy inside, with a subtle hint of paprika and cayenne for warmth. It&# 226;ÂÂs perfect for holiday dinners or special weeknight meals when you want to impress without spending hours in the kitchen. Serve it straight from the oven for the best texture, as the soufflé will settle slightly as it cools. A true crowd-pleaser that balances nostalgia with sophistication.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Grease a 2-quart casserole dish or soufflé dish with butter.
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Cook macaroni according to package directions until al dente. Drain well and set aside.
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Separate 3 eggs, keeping yolks and whites in separate bowls.
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Melt butter in a large saucepan over medium heat.
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Stir in flour, salt, paprika, and cayenne pepper; cook for 1 minute to form a roux.
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Gradually whisk in milk, ensuring no lumps form.
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Cook over medium heat, stirring constantly, until the sauce thickens and bubbles.
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Remove saucepan from heat.
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Add shredded sharp cheddar cheese to the sauce and stir until completely melted and smooth.
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Beat egg yolks until light and fluffy, then gently fold them into the cheese sauce.
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Fold the cooked macaroni into the cheese mixture until evenly coated.
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Pour the mixture into the prepared casserole dish.
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In a clean bowl, beat egg whites until stiff peaks form.
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Gently fold the beaten egg whites into the macaroni mixture in two additions, being careful not to deflate the whites.
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Bake for 35 to 40 minutes, or until the top is golden brown and the center is set but slightly jiggly.
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Serve immediately while hot and puffed.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 836.0kcal
- % Daily Value *
- Total Fat 56.4g87%
- Saturated Fat 33.8g169%
- Cholesterol 147.0mg49%
- Sodium 3476.5mg145%
- Total Carbohydrate 38.1g13%
- Dietary Fiber 2.0g8%
- Sugars 4.9g
- Protein 45.3g91%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not open the oven door while the soufflé is baking, as the sudden drop in temperature can cause it to collapse.
For a richer flavor, use a combination of sharp cheddar and gruyère cheese.
If the egg whites are not beaten to stiff peaks, the soufflé will not rise properly. Ensure the bowl and beaters are completely clean and grease-free before whipping.
This dish is best served immediately after baking. If you must prepare it ahead, assemble it but wait to add the egg whites and bake until just before serving.
To make this dish gluten-free, use gluten-free macaroni and a gluten-free flour substitute for the roux.
