Name: Cheesy Macaroni Soufflé
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups elbow macaroni, uncooked; 4 tablespoons unsalted butter, plus extra to butter the ramekins; 1/2 teaspoon sea salt; 1 –1/4 cups sharp cheddar cheese, shredded; 2 egg yolks; 1/4 teaspoon freshly ground black pepper; 1 –1/4 cups whole milk; 3 egg whites; 1 tbsp chopped fresh parsley for garnish; 2 tablespoons all-purpose flour

Souffle

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A delightful twist on traditional mac and cheese, this macaroni soufflé combines the comforting richness of melted cheddar with a fluffy, light texture. The piquant cheddar and creamy sauce are perfectly balanced by a light, egg-enriched texture.

Milk

Eggs

Wheat

Gluten Free

Lactose Free

Vegetarian

Pastas & Noodles

gram

macaroni

Butter & Margarine

unsalted butter

Seasonings

sea salt

Cheese

shredded cheddar cheese

eggs

black pepper

milliliter

whole milk

egg whites

Fresh Vegetables

fresh parsley

Flour & Meal

all purpose flour

Vitamin D

Vitamins

Alpha-carotene

Vitamin A

Beta-carotene

Lycopene

Vitamin C

Vitamin K

Trans fatty acids

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Folic Acid (B9)

Choline

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

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Velvety Cheddar Macaroni Soufflé

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Carrot Souffle

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Strawberry Souffle

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Carrot Soufflé

Gloriously puffy and golden brown on the outside, soft and creamy on the inside, and loaded with flavor, these single-serving soufflés are very easy to make. Want one large soufflé instead of four smaller ones? Substitute the four ramekins for one  soufflé dish to make one big soufflé.

Keto Cheddar-Spinach Soufflés

Cheesy Macaroni Soufflé

Pasta, Sauces, Grain

Dairy

Baking Goods

Produce

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Preheat your oven to 350 degrees Fahrenheit. Butter six 1 cup ramekins.

Boil the elbow macaroni according to the package instructions until al-dente, then drain and set aside.

In a saucepan, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour and stir continuously for a minute to create a roux.

Gradually add in the whole milk, stirring constantly to avoid creating lumps.

Stir in the sea salt and freshly ground black pepper. Continue cooking and stirring the sauce until it starts to thicken.

Remove the saucepan from heat and stir in the shredded cheddar cheese until it has fully melted.

In a bowl, whisk the egg yolks then stir them into the cheesy sauce.

Add your cooked macaroni to the cheesy sauce and mix until the macaroni is well-coated.

In a separate bowl, beat your egg whites until they form stiff peaks. This process is called making a meringue.

Delicately fold the meringue into the macaroni and cheese mixture.

Divide the final mixture among your buttered ramekins. Fill each ramekin up to the top.

Place the ramekins on the middle rack of your preheated oven. Bake for about 20 minutes or until they have puffed up and turned golden.

Garnish each soufflé with chopped fresh parsley before serving. Remember, soufflés must be enjoyed immediately after baking for the best experience.

Cheesy Macaroni Soufflé

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