Macaroni and Cheese Soufflé

macaroni and cheese souffle 1
Most of us like macaroni and cheese, it’s a comfort food and kids just love it, including the choosey ones. I feel guilty after having a nice bowl of mac & cheese, I mean look at all the goodies, cheese, eggs, white sauce, pasta, and let’s not forget the butter, and at times I’m quiet creative so I sprinkle bread crumbs on top.
I found this recipe few days back, I gave it a try and guess what? Guilt was never felt. Don’t get me wrong, it has everything a usual mac & cheese have, but it was light and fluffy. I’m not exaggerating when I say that I had a whole ramekin, but felt like I had only three spoons.
One thing you have to keep in mind, DO NOT over bake it, or like any over baked dish it’ll come out dry.
Let’s list what you’ll need to create this beauty :)

mac and cheese souffle 2

Ingredients:

Serves 2

2 cups cooked elbow macaroni (I used whole wheat macaroni)
3 tablespoons butter
2 tablespoons all purpose flour
Salt and black pepper
1 1/4 cup milk
1 1/4 cup shredded cheddar cheese (or a mix of your favorite cheese)
2 egg yolks
3 egg whites

mac and cheese souffle 3

  • Preheat oven to 350F/180C.
  • In a saucepan melt the butter, add the flour and stir on medium heat for a minute.
  • Add the milk gradually, around three tablespoons at a time, while stirring to avoid lumps.
  • Add the salt and black pepper and stir the sauce until it thickens.
  • Remove saucepan from heat and add the cheese, stir until the cheese is melted.
  • Give the egg yolks a whisk and add to the cheese and sauce mixture, stir well.
  • Now add the macaroni and mix. Keep aside.
  • In a separate bowl beat the egg white until you get a stiff peak.
  • Gently pour the egg white on the mac and cheese mixture, and fold very gently until well combined.
  • Transfer in buttered ramekins. let the mixture fill each ramekin. The ramekins I used holds 1 1/4 cup, or 2.5″x4″.
  • Bake on the middle rack for 15-20 minutes or until the surface turns golden.
  • Serve immediately.
Cooksnaps

11 Comments on Macaroni and Cheese Soufflé

  1. Buttercream Blondie
    19/10/2011 at 1:09 am (3 years ago)

    This is definitely a must try!! Your photos are lovely, these little souffles look so pretty :)

    Reply
  2. Munatycooking
    19/10/2011 at 3:33 am (3 years ago)

    Thanks girl, let me know what you think when you try it :)

    Reply
  3. Blackswan
    19/10/2011 at 9:36 am (3 years ago)

    Muna, I came at the wrong time. It’s close to dinner in S’pore & your post is making me hungry. Hahaha!

    Reply
  4. sensiblelessons.com
    22/10/2011 at 3:17 pm (3 years ago)

    Wow! Mac and Cheese is my favorite – now in a souffle – even better!!

    Reply
  5. Munatycooking
    22/10/2011 at 3:47 pm (3 years ago)

    Thanks guys for the kind words. I really hope you like it, kids over here are fond of it, and me too :)

    Reply
  6. Rosa's Yummy Yums
    15/11/2011 at 9:04 am (3 years ago)

    What a great recipe! Those soufflés look delicious and so beautiful.

    Cheers,

    Rosa

    Reply
  7. CassanIam
    26/12/2012 at 1:02 pm (2 years ago)

    Awesome. Have made it twice. Both times, however, I’ve had to guess at how many servings this yields – why not include in the recipe.

    Reply
    • munatycooking
      27/12/2012 at 4:33 am (2 years ago)

      I’m glad you liked it. You are right I’ll include the servings in the recipe, but this recipe serves four.

      Reply
  8. Kennedy
    30/06/2013 at 6:23 pm (1 year ago)

    Just made this. Almost perfect except the cheese and the pasta. There wasn’t nearly enough. If you guys want legit mac and cheese, double them!!!

    Reply
    • munatycooking
      30/06/2013 at 10:50 pm (1 year ago)

      Hi Kennedy! Thanks for your comment, you are right about the serving size, since it’s souffle it was light and enough for 2 hungry persons. I went a head and changed the serving size to 2 instead of 4 :)

      Reply

Leave a Reply