Soufflé Mac & Cheese
Think mac & cheese is heavy? Think again! Serve with a salad, for a light and elegant lunch.
- 4 oz. dried elbow macaroni
- 3 large eggs
- 1 1/3 c. milk
- 1 1/2 c. (6 oz.) sharp Cheddar, shredded
- 1 c. soft breadcrumbs (one slice bread)
- Salt and pepper
- 1/4 tsp. cream of tartar
- » Preheat oven to 375 degrees.» Cook macaroni in boiling, salted water, until al dente. Drain.» While macaroni is cooking, separate eggs, keeping both yolks and whites.» Beat yolks lightly, then combine with milk in a small saucepan. » Cook milk over Medium heat, whisking occasionally, until thickened slightly.» Remove milk from heat, and add cheese. Stir until cheese is melted.» Add breadcrumbs and macaroni to cheese, and mix well.» Season macaroni mixture with salt and pepper to taste.» Beat egg whites with cream of tartar until stiff but not dry.» Whisk one quarter of whites into macaroni, then carefully fold in the remaining whites, gently but thoroughly.» Spray individual soufflé dishes with non-stick spray.» Fill soufflé dishes almost to the top with macaroni mixture, and smooth the surface.» Bake 15 to 20 minutes, or until top is well puffed up and golden brown.» Serve immediately.