Macaroni and Cheese Souffle
- 1 1/2 c Corkscrew-shaped macaroni
- 2 tb Butter or margarine
- 3 tb Flour
- 1/2 ts Salt
- 1/2 ts Paprika
- 1 ds Cayenne
- 1 1/4 c Milk
- 6 oz Natural sharp Cheddar cheese
- -- shredded
- 3 Eggs; separated
Preheat oven to 350 F (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.
Calories per 1 cup serving: About 300
Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen
Mintzias
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.
Calories per 1 cup serving: About 300
Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen
Mintzias
