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MacAroni & Cheese Souffle

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Recipe

MacAroni and Cheese Souffle recipe

 

Yield

6 servings

Prep

20 min

Cook

35 min

Ready

55 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 ½ cups corkscrew macaroni
*
2 tablespoons butter
or margarine
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3 tablespoons all-purpose flour
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½ teaspoon salt
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½ teaspoon paprika
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1 dash cayenne pepper
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1 ¼ cups milk
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6 ounces cheddar cheese
sharp, shredded
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3 large eggs
separated
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Ingredients

Amount Measure Ingredient Features
355 ml corkscrew macaroni
*
3E+1 ml butter
or margarine
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45 ml all-purpose flour
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2.5 ml salt
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2.5 ml paprika
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1 dash cayenne pepper
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296 ml milk
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173.4 ml/g cheddar cheese
sharp, shredded
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3 large eggs
separated
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Directions

Preheat oven to 350℉ (180℃) (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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 16565% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 135mg 45%
Sodium 366mg 15%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 18g
Vitamin A 11% Vitamin C 0%
Calcium 18% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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