Macaroni And Cheese Souffle

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Servings: 6 Difficulty: Advanced
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A rich, airy baked pasta dish with a golden crust and creamy cheesy interior
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This Macaroni and Cheese Souffle transforms classic comfort food into an elegant side dish or light main. It features corkscrew macaroni coated in a velvety sharp cheddar sauce, lifted by whipped egg whites for a tender, soufflé-like texture. The addition of paprika and a dash of cayenne provides a warm, savory depth that complements the richness of the cheese. Perfect for holiday dinners, potlucks, or a cozy weeknight meal, this dish offers a satisfying balance of creamy and airy bites. ItâÂÂs simple to assemble yet impressive enough to serve to guests.

Macaroni and Cheese Souffle recipe image
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Macaroni And Cheese Souffle

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 836.0

Description

This Macaroni and Cheese Souffle transforms classic comfort food into an elegant side dish or light main. It features corkscrew macaroni coated in a velvety sharp cheddar sauce, lifted by whipped egg whites for a tender, souffl&# 195;©-like texture. The addition of paprika and a dash of cayenne provides a warm, savory depth that complements the richness of the cheese. Perfect for holiday dinners, potlucks, or a cozy weeknight meal, this dish offers a satisfying balance of creamy and airy bites. ItâÂÂs simple to assemble yet impressive enough to serve to guests.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC).
  2. Grease a 2-quart casserole dish with butter.
  3. Cook macaroni according to package directions until al dente; drain well.
  4. Melt butter in a large saucepan over medium heat.
  5. Stir in flour, salt, paprika, and cayenne pepper; cook for 1 minute to form a roux.
  6. Gradually add milk, stirring constantly until the mixture thickens and comes to a simmer.
  7. Remove from heat and stir in shredded cheddar cheese until fully melted and smooth.
  8. Fold the cooked macaroni into the cheese sauce.
  9. In a separate bowl, beat egg yolks until light and fluffy, then fold into the macaroni mixture.
  10. In another clean bowl, beat egg whites until stiff peaks form, then gently fold into the macaroni mixture.
  11. Pour the mixture into the prepared casserole dish.
  12. Bake for 35 to 40 minutes, or until the center is firm to the touch and the top is golden brown.
  13. Serve immediately.

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

For best results, shred your own cheese rather than using pre-shredded varieties, which contain anti-caking agents that can prevent smooth melting.

Ensure the egg whites are whipped in a completely clean, grease-free bowl to ensure they reach stiff peaks for maximum lift.

This souffle is best served immediately after baking, as it will deflate slightly upon cooling.

You can substitute sharp cheddar with Gruyère or Fontina for a different flavor profile.

Keywords: macaroni, cheese, souffle, baked, comfort food, american, vegetarian, cheddar, pasta, eggs, creamy, side dish, holiday, potluck, easy, homemade, cheesy, oven, dinner, family
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