Name: Velvety Cheddar Macaroni Soufflé
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup elbow macaroni; 1 1/4 cup shredded sharp cheddar cheese; 1/2 teaspoon black pepper; 1 1/4 cup whole milk; 2 large egg yolks, at room temperature; 1 teaspoon salt; 3 large egg whites, at room temperature; 3 tablespoons unsalted butter; 2 tablespoons all-purpose flour

Souffle

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A fluffy delight that combines two comfort classics - Macaroni and Cheese and a traditional Soufflé. The rich cheddar combined with pillowy egg whites ensures that this dish will impress both in presentation and flavor. It's perfect for dinner parties or a comfort food night.

Milk

Eggs

Wheat

Vegetarian

Pastas & Noodles

gram

macaroni

Cheese

shredded sharp cheddar cheese

Seasonings

black pepper

milliliter

whole milk

eggs

salt

egg whites

Butter & Margarine

unsalted butter

Flour & Meal

all purpose flour

Vitamin D

Vitamins

Vitamin K

Manganese

Minerals

Selenium

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Lycopene

Beta-cryptoxanthin

Lutein+zeaxanthin

Vitamin A

Water

Calories

Carbohydrates

Protein

Iron

Magnesium

Zinc

Copper

Dietary Fiber

Calcium

Trans fatty acids

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Alpha-carotene

Beta-carotene

Dietary Folate Equivalents

Total polyunsaturated fatty acids

Phosphorus

Potassium

Sodium

Vitamin B6

Folic Acid (B9)

Choline

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Velvety Cheddar-Spinach Soufflés

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

Velvety Cheddar Macaroni Soufflé

Pasta, Sauces, Grain

Dairy

Baking Goods

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Preheat your oven to 350°F (180°C). Also grease your ramekins with a little butter and set them aside.

Cook your elbow macaroni as per the packet instructions until al dente. Then, drain and set it aside.

In a saucepan, melt unsalted butter. Add all-purpose flour and stir over medium heat for 2 minutes.

Gradually add in the whole milk, one fourth at a time, stirring continuously to avoid the formation of lumps.

Season with salt and black pepper. Continue stirring until the sauce thickens.

Remove the saucepan from heat and add shredded sharp cheddar cheese. Stir well until cheese melts completely.

Whisk the egg yolks lightly and mix them into the cheese sauce.

Combine the cooked macaroni with the cheese sauce. Set this mixture aside.

Using an electric mixer, beat the egg whites until stiff peaks form.

Fold the beaten egg whites into the macaroni and cheese mixture gently to keep the airiness.

Evenly pour the final mixture into the prepared ramekins.

Place them on the middle rack of the preheated oven and bake for 20 minutes or until golden brown on top.

Serve the soufflés hot, right out of the oven for the best taste and presentation.

Velvety Cheddar Macaroni Soufflé

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